Mató facts for kids
Quick facts for kids Mató |
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| Country of origin | Catalan Countries |
| Region | Catalonia |
| Source of milk | sheeps, goats |
| Texture | Soft |
Mató is a fresh, soft cheese from Catalonia, a region in Spain. It is made from the milk of sheep or goats. Unlike many cheeses, Mató has no salt added to it.
People usually eat Mató as a dessert. It is often served with honey, creating a traditional Catalan dish called mel i mató. This sweet treat is a well-known symbol of Catalan food.
Contents
What is Mató Cheese?
Mató is a type of fresh whey cheese. This means it is made from the liquid left over after milk has been curdled and strained. It is similar to other fresh cheeses you might know, like Italian ricotta.
Some of the most famous Mató comes from villages near the Montserrat mountain in Catalonia. These include places like Ullastrell and Marganell.
A Cheese from History
Mató has a very long history! It is mentioned in a Catalan cookbook from the 1300s called the Sent Soví. This shows that people have been enjoying Mató for centuries.
It was very popular during the Middle Ages. Back then, people sometimes made it plain or added the scent of orange flowers. Mató is also mentioned in a local Christmas carol called El Noi de la Mare.
How Mató is Made
Making Mató involves a special process that turns milk into a soft, sweet cheese. Both traditional and industrial methods use the same basic steps.
Making Mató by Hand
To make Mató by hand, people first boil the milk. Then, they add something to make the milk curdle, or thicken. This can be a plant part, like the thistle flower, or something acidic like lemon juice. Sometimes, they use an animal product called rennet.
After the milk curdles, the mixture is filtered through a cloth. This is often done using special baskets made of wicker or cane. What's left is a white, slightly sweet, soft cheese. It tastes sweet because of the natural lactose (sugar) in the milk.
Industrial Production
When Mató is made in factories, it uses the same scientific idea. However, they use pasteurized milk, which means the milk has been heated to kill germs. They also use very large stainless steel tanks to make big batches of cheese.
How to Enjoy Mató
Mató is mostly eaten as a dessert. You can sprinkle it with sugar, but the most traditional way is to add honey. This classic combination is called mel i mató.
Mató is also used in some baked goods. For example, it can be an ingredient in a type of cottage cheese cake called Greixonera de Brossat. It can also be used to make a special cake known as coc de brossat.
See also
In Spanish: Mató para niños
