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Mató
Mató ((:məˈto)) is a fresh cheese of Catalonia made from cows' or goats' milk, with no salt added.〔(La fabricació industrial del formatge - XTEC )〕
It is usually served with honey, as a traditional and emblematic Catalan dessert known as ''mel i mató''.〔(Catalan Cheese and Honey Dessert Recipe )〕
==Description and origin==
''Mató'' is a whey cheese〔(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 )〕 similar to non-industrial variants of the fresh cheeses known as ''Brull'' in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre〔(El Parlar Catinenc )〕 and as ''Brossat'' in Andorra, Pallars, Menorca, Mallorca and parts of Occitania,〔(Brossat - Andorra )〕 as well as the ''brocciu'' in Corsica and other types of curd cheese such as Italian ricotta.
The ''Mató'' from the villages near the Montserrat mountain, such as Ullastrell and Marganell,〔(Marganell Town Hall page )〕 is quite famous.〔(Mató de Montserrat )〕
''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.〔Vicent Canet. ''Mató, un producte típic català.'' In La Vanguardia, 16 April 2006〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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