Mel i Mató is a local Catalan dessert made with cheese obtained from fresh sheep milk and is served with local honey and nuts.
Prep Time5 minutesmins
Cook Time10 minutesmins
Draining Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Dessert
Cuisine: Andorra, Catalan
Servings: 2people
Author: Famidha Ashraf
Equipment
fine mesh colander
cheesecloth
INGREDIENTS
500mlfull-fat milk
juice of half a lemon
honeyflavoured
finely chopped nuts of choice(walnuts, pine nuts, and pistachios)
INSTRUCTIONS
In a heavy-bottomed saucepan, bring the milk to a boil and then take it off the heat.
Add the lemon juice to the hot milk and stir well until it curdles.
Line a fine-mesh colander with a cheesecloth and press the mixture through until all the visible whey is drained off and you have a lump of mató cheese.
Place the colander over a bowl and keep it in the fridge for a couple of hours to drain off the excess water and keep the cheese cold and ready to serve.
When you’re ready to serve, add the honey and the crushed nuts. Scoop and enjoy!