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Cheese from Spain, Catalonia
Mató is a boundary entry, a fresh curd set by heat and a coagulant, with no starter and no salt. Milk, now mostly cow but traditionally goat, is heated to pasteurise it, then set either with rennet at 34–45 °C or with calcium chloride at 78–82 °C, and drained by gravity. The soft, moist, unsalted curd keeps only days and is eaten as a dessert with honey.
| Cow, goat or sheep milk | About 55% of makers use cow milk, 38% goat and 7% sheep[aboab2018] |
| Rennet (animal or vegetable) and/or calcium chloride | One sheep-milk maker still makes herbacol, a cardoon (Cynara cardunculus) rennet; acid such as lemon juice or vinegar was the old alternative[aboab2018] |
| No starter and no salt | [aboab2018] |
| Honey, or sugar and walnutsto taste | To serve[aboab2018][diba-mato] |
| Starter | none |
Total time across the recorded steps: 15 min – 25 h
What changes: The milk is heated hot enough to pasteurise it
Heating draws whey proteins into the curd, which sets Mató apart from other fresh cheeses.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mató is a boundary entry, a fresh curd set by heat and a coagulant, with no starter and no salt. Milk, now mostly cow but traditionally goat, is heated to pasteurise it, then set either with rennet at 34–45 °C or with calcium chloride at 78–82 °C, and drained by gravity. The soft, moist, unsalted curd keeps only days and is eaten as a dessert with honey. Made in 4 steps over 15 min – 25 h. The longest step, drain by gravity, takes 10 min – 24 h (Aboab M. 2018).
| Main step | 10 min – 24 hReported[aboab2018] | Drain by gravity |
|---|---|---|
| Temperature | 72–90 °CReported[aboab2018] | Heat the milk |
Unlike most fresh cheeses, Mató gets no starter and no salt, and its milk is heated hard first, so more whey protein stays in the curd. That leaves it moister and softer than ordinary fresh cheese and gives it only a few days of life.
Mató is a moist fresh product with no salt and no acid from a starter. Makers keep it at 0–9 °C and give it a shelf life of 2–10 days, longer only after high-pressure treatment.
Every number is labelled with how it is known. How this atlas is made
The medieval Catalan cookbook Llibre de Sent Soví serves mató with honey, as does a 16th-century Christmas song, El Noi de la Mare. It was first made from goat milk, set with herbacol or acid, for city markets and for home. Records place mató de Montserrat at the Montserrat market from the late 19th century. A 2018 thesis lists 96 Catalan dairies that make it, and the makers' association was preparing a PGI application.
