Mel i Mató

Background

Mel i Mató is a classic Catalan dessert built on the gentle, fresh tang of mato cheese and the golden sweetness of honey. Rustic in spirit yet elegant on the table, it embodies Mediterranean simplicity: a pure dairy curd served cool, then lavishly finished with fragrant nectar. In Catalonia, you will find it from farmhouse kitchens to festive menus, where a generous drizzle of honey transforms tender spoonfuls of mato cheese into a silky, creamy, and lightly tangy finale. Though the combination is minimal, the contrast in textures and temperatures—cool, softly set mato cheese and fluid, aromatic honey—creates a memorable balance. Many families also add a scatter of toasted walnuts or a breath of citrus with lemon zest, both of which complement the dairy’s delicate flavor without overshadowing it.

What is it?

At its core, Mel i Mató is simply a bowl or plate of fresh mato cheese topped with a generous ribbon of honey. The dessert celebrates the freshness of the curd, which is mildly tangy and tender, and the aromatic sweetness of honey. The optional accents—crunch from walnuts and a whisper of citrus from lemon zest—are there to add texture and lift. If you cannot find artisan mato cheese, you can make a quick version at home using whole milk, a spoon of plain yogurt, and a splash of lemon juice.

Ingredients

• mato cheese
• honey
• walnuts (optional)
• lemon zest (optional)
• Optional, to make your own mato cheese: whole milk, a spoon of plain yogurt, and a splash of lemon juice

Before you start

You can assemble Mel i Mató in minutes with prepared mato cheese and fluid honey. If you prefer to craft your own mato cheese, follow the optional method below to create a tender, scoopable curd from whole milk, gently set with plain yogurt and brightened with lemon juice.

Homemade mató cheese (optional)

1. Heat whole milk in a saucepan over gentle heat until it is hot and steamy but not boiling. Stir in a spoonful of plain yogurt to enrich the culture and develop a soft, creamy curd. Remove from the heat and stir in lemon juice. You should see the mixture begin to separate into tender curds and a pale whey.
2. Let the curds rest undisturbed for about 5–10 minutes, just until the whey becomes noticeably translucent and the curds look softly set. If needed, add a tiny extra splash of lemon juice and wait a little longer.
3. Line a fine sieve with a clean cloth and ladle the curds into it, allowing the whey to drain away. For a delicate, spoonable texture, drain for 30–45 minutes. For a firmer set, let it go closer to 1 hour. Transfer the finished mato cheese to a container and chill for 1 hour before serving so it holds gentle mounds.

Assemble the dessert

1. Spoon cool, soft mato cheese into shallow bowls or small plates, shaping it into relaxed quenelles or simple dollops.
2. Generously drizzle honey over the surface, letting it cascade down the sides of the mato cheese.
3. Finish with a handful of roughly chopped walnuts for crunch and a whisper of lemon zest for brightness, if you like.

Tips and variations

• Texture control: For a looser, creamier mato cheese, shorten the drain to around 15 minutes. For a more sliceable set, drain closer to 1 hour.
• Smooth ribbons: If your honey has crystallized, warm it gently until fluid, then drizzle immediately over the cool mato cheese.
• Crunch factor: Lightly toast the walnuts in a dry pan to amplify aroma before scattering over the mato cheese and honey.
• Citrus lift: A small pinch of freshly grated lemon zest brightens the dairy and complements floral honey.
• Sweetness balance: Let diners add extra honey at the table so each person can tune the dessert to taste.

Serving and pairing

Serve Mel i Mató well chilled so the mato cheese feels refreshing, then pour a generous veil of honey at the last moment so it glows and flows. A sprinkle of walnuts adds satisfying crunch, while a touch of lemon zest perfumes each bite. This dessert pairs beautifully with espresso or unsweetened tea, where the bitterness balances the nectar-like honey. For a celebratory finish, serve alongside seasonal fruit and offer extra honey for the table.

Storage and make-ahead

Homemade mato cheese holds best when covered and chilled; keep the honey separate until serving so the curd stays fresh and light. Enjoy within about 2 days for the most delicate texture and flavor. If you’ve already combined mato cheese with honey, store the remainder in the refrigerator and finish soon.

Frequently asked questions

Can I make mato cheese without plain yogurt?

Yes. You can curdle warmed whole milk with only lemon juice. A spoon of plain yogurt helps develop a mellower dairy note but is not strictly required.

Which honey should I use?

A mild, floral honey keeps the focus on the gentle character of mato cheese. If you prefer more intensity, choose a bolder honey and use it sparingly at first, adding more to taste.

Can I skip the walnuts?

Absolutely. The essential pairing is mato cheese and honey. If you omit walnuts, consider an extra hint of lemon zest for lift.

How do I keep the curd delicate?

Handle the curds gently when transferring and avoid over-draining. Stop draining when the mato cheese holds soft mounds; if it becomes too firm, loosen the texture by folding in a small spoon of whole milk just before serving, then finish with honey.