Mató i mel is one of those super simple Catalan desserts – it’s basically just fresh mató cheese topped with a drizzle of honey. That’s it….

… And it’s delicious. And it goes way back.
This is the kind of dessert that people in the countryside used to eat generations ago after a long day. No sugar, no flour, no oven, no fuss – just fresh cheese and honey they had on hand. Fast-forward a few centuries, and it’s still on menus everywhere in rustic farmhouses and high-end restaurants -… served the same way it’s always been: simple, honest, and really satisfying.

Mató is made from the whey of cow’s, goat’s, or sheep’s milk. If you’re outside Spain, the best English substitutes would be:

• Ricotta cheese – it’s the best match and the closest in texture and mild sweetness.
• Well-drained fresh farmer’s cheese or cottage cheese – slightly grainy, fresh, and mild.
• Quark – a soft, fresh cheese popular in Europe, if you can find it.

Since the last post about Monsterrat I couldn’t stop thinking about Mató i mel – … and lucky me, Mercadona sells the real deal here in Barcelona.

Sorry… I know, I know… this website should be a safe place for Spanish tapas recipes…
… and now you might wonder if I’m really gonna just leave you hanging, and send you to Mercadona? Or tell you to f$%@ it, just buy ricotta?

No, don’t worry, I got you…

How to make Mató cheese

• 4 liters of whole milk – cow, goat, or sheep works
• 60 ml fresh lemon juice or white vinegar
• Pinch of salt – optional, but the traditional is unsalted
• … A thermometer, cheesecloth or a clean kitchen towel, colander, and a large ass pot.
  Or this pretty cool cheese-making kit I got last Christmas – hashtagnotsponsored

Ooooookay, first things first:

• Pour the milk into the pot and slowly heat it over medium heat. Stir it so it’s not burning.
• Heat until it reaches about 85°C – you’ll see it start to steam, but not boil.
  Always double-check with the thermometer, tho.
  It’s not fun and games to make cheese, people – …you can’t just eyeball this situation.
• Neeeext: remove the pot from the heat.
• Slowly add the lemon juice or vinegar while even more slooowly stirring the milk.
• In a few seconds, you’ll start to see the milk curdle and the clear liquid – the whey – will separate from the white chunks – the curds.
• Now, just cover the pot and leave it alone for like 15 minutes so the curds can fully separate.
• Put the cheesecloth into the colander and place it over a big bowl – … or well… the sink – and pour the liquid and the chunks too into the colander, and let it drain out naturally.
• Once most of the liquid has drained, grab the cloth and squeeze it to remove more of the liquid. Don’t press too hard tho’ because we want the cheese to stay soft and creamy.
• Put the mató in a bowl and refrigerate for at least an hour before serving. Add a pinch of salt if you like.
• … and taaa-daaa!

Serve your fresh mató generously drizzled with honey, and enjoy!
Honestly, the honey becomes the “flavor star” of the dish. So the better the honey, the better the dessert.
There are some locally produced honeys you can find in Catalonia if you’re going for authenticity.

• Thyme honey – mel de farigola – herbal and slightly earthy
• Rosemary honey – mel de romaní – light, fresh
• Orange blossom honey – mel de taronger – citrusy and aromatic
• Mountain honey – mel de muntanya – dark, sometimes a bit smoky

Good alternatives are any raw, unprocessed honey – clover, acacia, or wildflower.
… and don’t forget to add walnuts for the crunch, or some dried figs for extra sweetness.

Maybe it’s not the most Instagrammable food ever on Earth – … but mygod, just taste it at least once if you have a chance…

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And now, tell me – … you may receive a recipe again… – what is your favourite tapas when you are eating out in Spain?

Aaaanyways,

See you at the next one,

Noémi

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