|Country of origin||Spain|
|Source of milk||Cows, goats|
|Related media on Wikimedia Commons|
Description and origin
Mató is a whey cheese similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.
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.
- La fabricació industrial del formatge - XTEC
- Catalan Cheese and Honey Dessert Recipe Archived 2015-04-05 at the Wayback Machine
- Dolors Ponsati, Ramon Clotet i Ballús, Josep Mestres, La problemàtica dels formatges de xerigot a Catalunya: brossat, mató, recuit. In Quaderns agraris, 25 December 1999
- El Parlar Catinenc
- Brossat - Andorra
- Marganell Town Hall page Archived 2015-02-13 at the Wayback Machine
- Mató de Montserrat
- Vicent Canet. Mató, un producte típic català. In La Vanguardia, 16 April 2006
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