Randy Chandler
Mató is a traditional, fresh cheese from Catalonia, Spain, typically made from goat or sheep's milk, with no salt added. It is usually served with honey as a dessert called mel i mató. The cheese is made by coagulating milk with rennet or by the precipitation of its proteins with calcium chloride, almost always starting from pasteurized milk. However, some sources suggest that unpasteurized milk can also be used for a richer, creamier texture, and traditional recipes may have used plant-based coagulants like thistle flower or lemon juice.
| Characteristics | Values |
|---|---|
| Pasteurization | Mato cheese is almost always made with pasteurized milk, though some sources suggest using unpasteurized milk for a richer, creamier texture. |
| Milk Source | Cow, goat, or sheep's milk |
| Coagulants | Vegetable elements like thistle flower, lemon juice, or vinegar; animal elements like rennet; calcium chloride |
| Taste | Very mild and delicate |
| Nutrients | High protein, low fat, calcium, vitamins B1, B2, and folic acid |
| Serving | Drizzled with honey, or seasoned with salt and pepper |
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What You'll Learn
Pasteurized milk is the norm
Mato cheese is a traditional, fresh cheese from central and old Catalonia, made with cow, goat, or sheep's milk. It is usually served with honey as a dessert known as mel i mato. The process of making mato involves coagulating milk with rennet or by precipitating its proteins with calcium chloride. Pasteurized milk is typically used in the production of this cheese.
In the traditional process of making mato cheese, herbacol is used to coagulate the milk or organic acids such as lemon juice, citric acid, vinegar, or acetic acid. However, in modern times, it is more common to use calcium chloride at a temperature of 65 to 80 degrees Celsius or rennet at a temperature of 35 to 40 degrees Celsius. With the use of chloride, the precipitate is collected, and with rennet, the curd is cut and molded. The curd can be left to drain inside the mold or using other systems until the desired texture is achieved.
When making mato cheese at home, some people prefer to use unpasteurized milk as it results in a richer, creamier texture. Raw milk retains all of its flavor and microorganisms, and some argue that it is safer and more nutritious than pasteurized milk if the animals are healthy and the milk is handled and transported in sanitary conditions. However, the majority of milk available in stores is pasteurized, and it is essential to work with pasteurized milk when selling cheese.
Pasteurization is a process of heating milk to a specific temperature for a set amount of time to kill harmful bacteria and extend its shelf life. It is a critical step in cheesemaking to ensure food safety and prevent infections. The process of pasteurization also helps to extend the shelf life of milk, making it last longer before spoilage.
In summary, while some may prefer to use unpasteurized milk for a richer flavor and potential health benefits, pasteurized milk is the standard and safer option for producing mato cheese. It ensures food safety and is more readily available, making it the preferred choice for cheesemakers.
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Raw milk is an option
Firstly, raw milk retains all of its flavour and microorganisms, which some people prefer. Hervé Mons, a French affineur, argues that raw milk cheese has a healthier shelf life because the milk's natural bacteria and yeasts form a defence against external pathogens. This means that raw milk can be just as safe as pasteurized milk, if not safer, as long as the animals are healthy and the milk is contained and transported in sanitary conditions.
Secondly, raw milk is the traditional option. Mató is an old and traditional fresh cheese, originally from central and old Catalonia, made with cow, goat, or sheep's milk. In the past, when most families had milking animals and land, some of the day's milk would be transformed into this cheese right in the kitchen. Mató is mentioned in the Sent Soví, a 14th-century Catalan cookbook, as well as in the El Noi de la Mare local Christmas carol. It was very popular during the Middle Ages, when it was made plain or scented with orange flowers.
Finally, raw milk is a more nutritious option. It is a good source of protein and calcium, and it also contains natural antioxidants and minerals. It is an easily digestible food, so it is ideal for those with delicate stomachs.
Overall, raw milk is a valid option for making Mató cheese, and it has several advantages over pasteurized milk. However, it is important to note that raw milk may not be as readily available as pasteurized milk, and it is essential to ensure that the milk is obtained from healthy animals and transported in sanitary conditions to guarantee its safety.
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Pasteurization process
Pasteurization is a food preservation process that eliminates pathogens and extends shelf life. It was developed by French chemist Louis Pasteur in 1864 to prevent wine and beer from souring. It would be many years before milk was pasteurized. Pasteurization is now widely used in the dairy industry and other food processing industries for food preservation and food safety.
The milk pasteurization process involves heating raw milk to a certain temperature for a set duration and then quickly cooling it back to its original temperature. This process kills dangerous bacteria that can pose serious health risks. According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.
There are different methods of pasteurization, including high-temperature short-time (HTST) and ultra-high-temperature (UHT) pasteurization. In most milk processing plants, chilled raw milk is heated by passing it between heated stainless steel plates until it reaches 161 degrees Fahrenheit (71.5 °C or 160.7 °F). It is then held at that temperature for at least 15 seconds before being quickly cooled back to its original temperature of 39 degrees Fahrenheit. This process ensures the safety of the milk and provides a refrigerated shelf life of about two weeks.
In UHT pasteurization, milk is heated to a higher temperature of 135 °C (275 °F) for a shorter duration of 1-2 seconds. This method provides the same level of safety as HTST but extends the shelf life to three months under refrigeration. Food can be pasteurized before or after being packaged, and the method of pasteurization may vary depending on the type of packaging used.
Mato cheese is a traditional fresh cheese from Catalonia, made with cow, goat, or sheep's milk. It is usually made with pasteurized milk, although some prefer to use unpasteurized milk for a richer, creamier texture. The milk is coagulated with a coagulant such as rennet, thistle flower, lemon juice, or vinegar, and then drained to create a light and airy cheese.
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Mel i Mató: a traditional Catalan dessert
Mel i Mató is a traditional Catalan dessert that dates back to the Middle Ages. It is made with Mató, a fresh cheese from Catalonia, and honey. The cheese is typically made from cow, goat, or sheep's milk, though in the past it was made with only goat's milk as cows were too expensive. No salt is added to the cheese. The milk is curdled and drained, resulting in a light and airy cheese with a subtle hint of its original flavour. The cheese is then drizzled with honey, creating a harmonious balance of refreshing and indulgent flavours. The honey adds a wonderful sweetness to the smooth and creamy cheese, and the dish is often topped with nuts for added texture and flavour.
Mató cheese is made by coagulating milk with rennet or by precipitating its proteins with calcium chloride, usually starting with pasteurized milk. However, when making Mel i Mató at home, some people prefer to use unpasteurized milk for a richer, creamier texture. To make the cheese, the milk is gently heated until warm but not boiling, and then a coagulant such as lemon juice or rennet is added to initiate curdling. The mixture is then strained using cheesecloth and hung to allow excess whey to drain, leaving a light and creamy cheese.
Mel i Mató is a simple and nutritious dessert that combines the protein-rich benefits of fresh cheese with the natural antioxidants and minerals found in honey. It is a lighter alternative to more calorie-dense options and is easy to make, making it a popular choice for those seeking an authentic yet wholesome dessert. The dish can be personalised with different varieties of honey, such as eucalyptus or acacia, or with additional toppings such as cinnamon, grated lemon zest, or vanilla. It is often served as a light dessert or a mid-day snack and can be paired with local Spanish wines such as light cava or sweet Moscatel.
Mató cheese is mentioned in the Sent Soví, a 14th-century Catalan cookbook, as well as in the El Noi de la Mare local Christmas carol. It was very popular during the Middle Ages, when it was made plain or scented with orange flowers. Today, it can be found in many supermarkets, cheese shops, and markets in Catalonia and is a popular dessert in Catalan restaurants in Barcelona.
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Mató: a fresh cheese of Catalonia
Mató is a traditional fresh cheese from central and old Catalonia, typically made from cow, goat, or sheep's milk, with no added salt. It is usually served with honey as a dessert called Mel i Mató, a traditional and emblematic Catalan dish.
The process of making Mató involves coagulating milk with rennet, derived from thistles, or by precipitating its proteins with calcium chloride. The traditional method uses herbacol to coagulate the milk or organic acids such as lemon juice, citric acid, vinegar, or acetic acid. The milk is heated gently without boiling, and a coagulant is added to initiate curdling. The mixture is then left undisturbed to form curds, giving the cheese its soft texture. The curds are drained using cheesecloth and hung to remove excess whey, resulting in a light and creamy cheese.
Mató is mentioned in the Sent Soví, a 14th-century Catalan cookbook, and in the El Noi de la Mare, a local Christmas carol. It was popular during the Middle Ages, when it was either made plain or scented with orange flowers. The cheese can be consumed naturally or added to various dishes to thicken them. It is also used in preparations such as cottage cheese cake (Greixonera de Brossat) and coca de brossat (coc de brossat).
Mató is widely available in Barcelona, from supermarkets and markets to traditional restaurants. The best varieties are found near Barcelona, in villages close to the Montserrat mountain, such as Ullastrell and Marganell. It is often served with honey, creating a harmonious blend of the cheese's light and airy texture with the honey's floral sweetness. The cheese's soft texture absorbs the honey's sweetness, resulting in a refreshing and indulgent dessert.
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Frequently asked questions
Yes, Mató cheese is made with pasteurized milk. Pasteurization is done at a temperature of 65 to 80 ºC.
Mató is a traditional Catalan cheese made from cow's, goat's, or sheep's milk.
The traditional way of making Mató cheese involves coagulating milk with rennet or herbacol, an organic acid like lemon juice or citric acid, vinegar, or acetic acid.
Modern methods of making Mató cheese involve using calcium chloride or calcium salts at 65 to 80 ºC, or rennet at 35 to 40 ºC.
While pasteurized milk is commonly used, some prefer raw milk as it retains more flavor and microorganisms, resulting in a richer, creamier texture.
