Mel i mató is a beloved Catalan dessert that perfectly balances simplicity and flavor. This traditional treat consists of fresh mató cheese drizzled generously with honey, often accompanied by a sprinkle of walnuts. To eat mel i mató, simply scoop a spoonful of the creamy cheese along with some honey and nuts, savoring the combination of sweet and tangy flavors.
Found in many Catalan restaurants across Barcelona, mel i mató showcases the region’s culinary heritage. The dessert’s name directly translates to “honey and mató,” reflecting its two main components. Mató, a soft unripened cheese similar to ricotta, forms the base of this dish, while the honey adds a natural sweetness that complements the cheese’s mild taste.
While traditionally served chilled, some variations of mel i mató include additions like fresh or dried fruits, jams, or different types of nuts. This versatility allows diners to customize their experience while still enjoying the core essence of this iconic Catalan dessert.
History and Origin
Mel i mató is a traditional Catalan dessert with deep roots in the region’s culinary history. The exact origins of this simple yet delightful treat are not precisely documented, but it has been enjoyed in Catalonia for generations.
The name “mel i mató” translates to “honey and mató” in English, reflecting its two main ingredients. Mató is a fresh cheese typical of Catalonia, made from cow’s, goat’s, or sheep’s milk.
This dessert exemplifies the Catalan approach to cuisine, which often favors simplicity and quality ingredients. The combination of fresh cheese and honey has been a staple in Mediterranean diets since ancient times.
Mel i mató gained popularity as a homemade dessert in rural Catalan households. Farmers and shepherds could easily produce the fresh cheese and pair it with locally sourced honey.
Over time, the dish transitioned from a humble farm-to-table treat to a beloved item on restaurant menus across Catalonia. Today, it remains a proud representation of Catalan culinary traditions.
Ingredients and Varieties
Mel i mató showcases a harmonious blend of simple yet high-quality ingredients. This traditional Catalan dessert offers versatility through various additions and regional interpretations.
Key Components
Mató forms the base of this dessert. It’s a fresh, unsalted cheese made from cow’s or goat’s milk. Similar to ricotta, mató has a soft, creamy texture and mild flavor. High-quality honey is the second essential ingredient. Local varieties like thyme, rosemary, or orange blossom honey are often preferred for their distinct flavors.
The ratio of mató to honey can be adjusted to taste. Typically, a generous drizzle of honey covers the cheese. Some recipes call for mixing the honey directly into the mató for a more uniform sweetness.
Common Additions
Nuts frequently accompany mel i mató. Walnuts are the most traditional choice, adding a pleasant crunch and earthy flavor. Almonds serve as a popular alternative. Some variations include a sprinkle of cinnamon for warmth and depth.
Fresh fruits can transform the dessert into a more substantial dish. Figs, when in season, pair exceptionally well with the honey and cheese. Berries or sliced peaches offer a fruity contrast to the creamy mató.
Local Variants
In different parts of Catalonia, mel i mató may feature unique local ingredients. Coastal regions might incorporate citrus zests, while inland areas could use pine nuts instead of walnuts. Some versions include a splash of ratafia, a local herbal liqueur, for added complexity.
Artisanal honey producers often create special blends specifically for mel i mató. These might combine multiple flower sources to achieve a balanced flavor profile that complements the fresh cheese perfectly.
Making Mató at Home
Mató, a fresh Catalan cheese, can be easily prepared in your own kitchen. The process involves curdling milk and straining it to create a soft, creamy cheese that pairs wonderfully with honey.
Tools and Materials
To make mató, you’ll need:
- 1 liter whole milk
- Juice of 1 lemon or 30 ml white vinegar
- Large heavy-bottomed pot
- Thermometer
- Fine-mesh strainer or colander
- Cheesecloth
- Large bowl
Cheesecloth is essential for straining the curds and achieving the right texture. Lemon juice or vinegar acts as the acidic agent to separate the curds from the whey.
Step-by-Step Process
Line the strainer with cheesecloth and place it over a bowl.
Pour the milk into the pot and heat it slowly, stirring occasionally.
When the milk reaches 92°C (198°F), remove it from heat.
Add lemon juice or vinegar and stir gently for 30 seconds.
Let the mixture sit undisturbed for 5 minutes to curdle.
Pour the curds into the lined strainer.
Allow the whey to drain for 15-30 minutes, depending on desired consistency.
Gently transfer the cheese to a serving dish.
The resulting fresh cheese will have a mild, slightly tangy flavor and a soft, spreadable texture similar to ricotta.
Flavoring and Customization
Mató is traditionally served with honey (mel), creating the classic Catalan dessert mel i mató. However, it can be customized in various ways:
- Drizzle with different types of honey (e.g., lavender, orange blossom)
- Top with fresh berries or fruit compote
- Sprinkle with chopped nuts or seeds
- Add a dash of cinnamon or vanilla extract to the milk before curdling
- Serve with a dollop of jam or marmalade
For a savory version, mix in herbs like basil or thyme, or add a pinch of salt and cracked black pepper. Experiment with flavors to create your perfect mató dish.
Plating and Presentation
Mel i mató’s visual appeal enhances its delightful taste. The presentation of this Catalan dessert combines traditional methods with modern twists, offering a feast for both the eyes and palate.
Traditional Serving Methods
Mel i mató is classically served in small, shallow ceramic bowls or plates. The white, creamy mató cheese forms the base, creating a stark contrast with the golden honey drizzled on top. The simplicity of this presentation highlights the purity of the ingredients.
For a rustic touch, some establishments use terra cotta dishes, adding warmth to the visual experience. The cheese is often molded into a dome shape, with a small well at the top to hold the honey.
Modern Twists
Contemporary chefs have reimagined mel i mató’s presentation. Some serve it in glass jars, layering the cheese and honey for a visually striking effect. Others use slate plates for a sleek, modern look.
Deconstructed versions separate the elements, allowing diners to combine them as desired. Mini portions are sometimes presented on spoons or in shot glasses for a trendy, tapas-style approach.
Artistic plating techniques incorporate honey swirls or patterns on the plate, with the mató carefully placed within.
Garnishes and Toppings
Garnishes and toppings add color, texture, and flavor to mel i mató. Fresh fruit, particularly strawberries and figs, provide vibrant hues and complementary tastes. These are often sliced and arranged around the cheese or used as a decorative topping.
Nuts are a popular addition, with walnuts and almonds being traditional choices. They’re typically chopped and sprinkled over the dessert or placed around the edge of the plate.
For an elegant touch, some chefs use edible flowers or herb sprigs as garnishes. A dusting of cinnamon or cocoa powder can add visual interest and a subtle flavor enhancement.
Pairings and Combinations
Mel i mató pairs wonderfully with a variety of accompaniments that enhance its delicate flavors. From wine and beverages to complementary desserts and savory options, there are numerous ways to elevate this traditional Catalan treat.
Wine and Beverage Pairings
Sweet dessert wines complement mel i mató beautifully. Moscatel, a Spanish dessert wine, offers floral and honeyed notes that harmonize with the dish’s sweetness. Pedro Ximénez sherry, with its rich raisin flavors, provides an indulgent pairing.
For non-alcoholic options, consider herb-infused teas like chamomile or lavender. These aromatic beverages balance the creamy texture of the mató cheese. A light espresso or café con leche can offer a pleasant contrast to the honey’s sweetness.
Sparkling wines like Cava, Catalonia’s signature bubbly, cut through the richness of mel i mató with their crisp acidity. The effervescence cleanses the palate between bites.
Complementary Desserts
Fresh fruits make excellent companions to mel i mató. Figs, when in season, provide a textural contrast and subtle sweetness. Berries, such as strawberries or raspberries, add tartness that balances the honey’s sweetness.
Nuts enhance the dish’s complexity. Toasted almonds or walnuts sprinkled over mel i mató introduce a crunchy element. Pine nuts, a Catalan favorite, offer a delicate, buttery flavor that complements the cheese.
Fresh fruit options:
- Figs
- Strawberries
- Raspberries
- Peaches
Nut toppings:
- Almonds
- Walnuts
- Pine nuts
Light pastries like tuiles or thin wafers serve as elegant vehicles for scooping up the creamy dessert.
Savory Partners
While primarily a dessert, mel i mató can transition into savory territory. Serve it alongside a cheese board with contrasting flavors. Sharp aged cheeses like Manchego provide a savory counterpoint to the sweet mató.
Cured meats such as Iberian ham or Serrano ham offer a salty element that complements the honey’s sweetness. The umami flavors of these meats create a complex taste experience when combined with mel i mató.
Grilled or caramelized vegetables like endives or bell peppers can provide a savory-sweet element. Their slight bitterness and charred notes contrast nicely with the creamy dessert.
A drizzle of high-quality olive oil and a sprinkle of sea salt can transform mel i mató into a more savory dish, perfect for appetizer platters or as part of a tapas spread.
Cultural Significance
Mel i mató holds a special place in Catalan cuisine and culture. This traditional dessert is deeply rooted in the region’s culinary heritage, representing the simplicity and quality of local ingredients.
In Catalan restaurants, particularly in Barcelona, mel i mató often features as a staple dessert option. Its presence on menus reflects a commitment to preserving regional flavors and traditions.
The dessert’s popularity extends beyond restaurants into Catalan homes. Many families prepare mel i mató for special occasions or as a comforting treat, passing down recipes through generations.
Mel i mató also serves as a symbol of Catalan identity. Its continued prominence in local cuisine demonstrates pride in regional specialties and resistance to the homogenization of food culture.
The use of locally produced honey and fresh cheese in mel i mató supports local agriculture and artisanal food production. This connection to local producers strengthens the dessert’s cultural significance.
In Barcelona’s food markets, visitors can often find the ingredients for mel i mató, allowing them to experience an authentic taste of Catalan culture. This accessibility helps maintain the dessert’s relevance in modern Catalan society.
Where to Find Mel i Mató
Mel i mató can be found in various places throughout Catalonia, especially in Barcelona. This traditional Catalan dessert is widely available in restaurants, local markets, and even online sources.
Restaurants and Eateries
Many Catalan restaurants feature mel i mató on their dessert menus. Traditional eateries in Barcelona’s Gothic Quarter and El Born neighborhood often serve this sweet treat. Some popular spots include Can Culleretes, one of the oldest restaurants in the city, and La Boqueria Market’s bar counters. High-end establishments like Tickets and Moments also offer gourmet versions of mel i mató, often with unique twists on the classic recipe.
Markets and Local Producers
Local markets are excellent places to find fresh mató cheese and high-quality honey. La Boqueria Market in Barcelona has several stalls selling mató, while the Santa Caterina Market offers a variety of local honey options. Smaller neighborhood markets like Mercat de l’Abaceria Central in Gràcia also stock these ingredients. Some artisanal cheese shops specialize in mató, such as La Seu Formatgeria in the El Born district.
Online Sources
For those unable to visit Catalonia, online sources provide access to mel i mató ingredients. Websites like Gourmet’s Spain and La Tienda offer mató cheese and Catalan honey for international shipping. Some local producers have online stores, allowing customers to purchase directly from the source. Spanish food importers in various countries may also stock these items, making it possible to recreate this delightful dessert at home.