Mató cheese

Mató cheese

Spanish cow or goat cheese

Mato cheese

Flam de mató 2012

Mató cheese is a type of cheese originating from the Catalan region of Spain. It is a fresh cheese, meaning it is not aged or matured, and is made from cow's milk or goat's milk.

History

The history of mató cheese dates back to the Roman Empire, where it was a common food item in the Catalan region. The cheese is traditionally served at the end of meals, particularly during Christmas and other festive occasions.

Production

Mató cheese is produced by curdling milk with an acid such as lemon juice or vinegar, then draining the curds in a cheesecloth. The result is a soft, creamy cheese with a mild, slightly sweet flavor. The cheese is typically served fresh, often with honey or sugar.

Nutritional Value

Mató cheese is high in protein and calcium, and low in fat compared to other types of cheese. It is also a good source of vitamin B12, which is essential for nerve function and the production of red blood cells.

Culinary Uses

In Catalan cuisine, mató cheese is often served as a dessert, drizzled with honey or sprinkled with sugar. It is also used in savory dishes, such as salads and pastas, and can be spread on bread or crackers.

See Also

• List of cheeses
• Catalan cuisine
• Spanish cuisine

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