Cheese Varieties: Mató
Traditional Mató is made exclusively from cow’s milk. It has a fat content of around 45% in dry matter. The cheese is always consumed fresh, typically within a few days of production.
Some producers also make a goat’s milk version of Mató. This variety offers a slightly tangier flavor profile. Both types share the same fresh, crumbly texture and lack of salt.
History: Mató
Mató has deep roots in the pastoral traditions of the Pyrenees. It dates back to medieval times in Catalonia and Andorra. Shepherds made this cheese as a way to preserve milk quickly during the summer months.
The cheese was historically prepared in small rural farms. It features prominently in traditional Catalan recipes and folklore. Today, it remains a symbol of local heritage and simple, honest food.
Distinctive Features: Mató
Mató is known for its complete lack of salt. This gives it a pure, milky taste that is both mild and refreshing. The texture is soft, moist, and slightly grainy.
It has a bright white color and a very short shelf life. The cheese does not develop a rind and is not aged. Its high moisture content makes it perishable and best eaten immediately.
Production Process: Mató
Producers heat fresh milk to about 30°C. They then add rennet or a natural coagulant like artichoke flower. The curds form gently and are cut only slightly.
The curds are ladled into molds to drain naturally. No pressing or salting occurs at any stage. The entire process takes less than 24 hours from milk to finished cheese.
Traditions
Mató is traditionally eaten during Lent and other religious festivals. It is a key ingredient in the Catalan dessert known as mel i mató. This dish combines the cheese with honey and walnuts.
In rural Andorra, families often make Mató at home using old recipes. It is shared among neighbors and enjoyed as a daily treat. The cheese represents a frugal and sustainable way of living.
Local Wine or Beverage Pairings
Mató pairs beautifully with sweet wines from the region. A glass of Grenache-based rosé or a Moscatel complements its mild flavor. The wine’s acidity balances the cheese’s richness.
Non-alcoholic options include fresh apple cider or herbal teas. Honey-sweetened maté also makes a delightful combination. These beverages enhance the cheese’s creamy, delicate character.
Suitable Fruit and Vegetables
Fresh figs and ripe peaches are excellent with Mató. Their sweetness contrasts with the cheese’s mild acidity. Walnuts and almonds add a pleasant crunch.
Tomatoes and cucumbers provide a refreshing, savory counterpoint. Drizzle them with olive oil for a simple summer salad. Roasted bell peppers also work well alongside this fresh cheese.
Suitable Meat and Fish
Mató is rarely paired with strong meats or fish. It can accompany mild cured ham like Lacón or thinly sliced turkey. The cheese should not overpower the other flavors.
Smoked salmon or trout can be served with a dollop of Mató. The cheese’s creaminess complements the fish’s oiliness. Keep pairings light and avoid heavy spicing.
Recipe Ideas
Mató is a fresh, unripened cheese made from pasteurized cow’s milk, though some artisanal producers use a blend of cow and goat milk. It has no rind and a very high moisture content, resulting in a soft, spreadable texture similar to ricotta or fresh curd. Due to its delicate nature, it is best served chilled at approximately 8-10°C to highlight its mild, slightly lactic sweetness.
Enjoy Mató as a central component in traditional Catalan desserts like mel i mató, drizzled with local honey and walnuts. Its creamy texture also makes it an excellent base for savory dips when blended with herbs like rosemary or chives. For a classic pairing, serve it with crisp cava or a light, young white wine from the region to complement its subtle flavors without overwhelming them.
Mel i Mató (Honey and Cheese)
This is the most classic way to enjoy Mató in Catalonia and Andorra. It is a simple dessert that highlights the cheese’s fresh flavor. You need only a few ingredients to prepare it.
Serve it chilled on a hot day or as a light finish to a meal. The combination of creamy cheese, floral honey, and crunchy nuts is timeless. It appeals to both children and adults.
- 200 g Mató cheese
- 4 tbsp honey
- 50 g walnuts, roughly chopped
- Fresh mint leaves for garnish
- Place the Mató on a serving plate.
- Drizzle generously with honey.
- Sprinkle with chopped walnuts.
- Garnish with mint leaves and serve immediately.
Mató and Spinach Cannelloni
This savory recipe uses Mató as a filling for pasta cannelloni. The cheese adds creaminess without heaviness. It is a popular dish in Catalan households.
You can prepare it in advance and bake it before serving. The result is a comforting, vegetarian-friendly meal. It works well for family dinners or casual entertaining.
- 12 cannelloni tubes
- 300 g Mató cheese
- 200 g fresh spinach, blanched and chopped
- 1 egg, beaten
- Nutmeg, salt, and pepper to taste
- 500 ml tomato sauce
- 50 g grated cheese for topping
- Preheat oven to 180°C.
- Mix Mató, spinach, egg, nutmeg, salt, and pepper.
- Fill cannelloni tubes with the mixture.
- Spread tomato sauce in a baking dish.
- Arrange cannelloni in the dish and top with more sauce and grated cheese.
- Bake for 25–30 minutes until golden and bubbling.
Similar Cheeses and Local Alternatives
Mató is closely related to other fresh cheeses from the Iberian Peninsula. Burgos cheese from Spain is very similar, though sometimes slightly salted. Portuguese Requeijão also shares Mató’s fresh, mild character but is often more spreadable.
In Andorra and Catalonia, one might also find fresh goat cheeses like Formatge Blanc. These offer a tangier alternative while maintaining a soft texture. Italian Ricotta is another comparable cheese, though it is made from whey and has a slightly grainier consistency. For those seeking a local option, artisan producers in Andorra continue to make Mató following traditional methods, ensuring an authentic taste experience.