Mel i Mató

 Mel i mató is a traditional Catalan dessert made from two simple ingredients: fresh cheese (mató) and honey (mel). The cheese used in mel i mató is typically a soft, unripened cheese that is similar in texture to ricotta or cottage cheese. The cheese is drained to remove excess moisture and then mixed with honey to create a creamy, sweet dessert. The dish is typically served cold and is a popular dessert in Catalonia, particularly during the summer months. It can be found in many traditional Catalan restaurants and bakeries throughout the region, but can be more difficult to find outside of the summer months. However, mató can also be found at your neighborhood dairy store or supermarket. Cover it with a generous amount of local honey and a handful of walnuts, and your dessert is ready! 

What to Order

Mel i mató is a versatile dessert that can be served in a variety of ways. Here are some of the most popular ways to serve Mel i mató. Look for variations of this dessert on the menu:

• Simple dessert: Mel i mató can be served on its own as a simple dessert. The creamy cheese and sweet honey make for a delicious and refreshing treat.

• Topped with fruit: To add some extra flavor and texture, Mel i mató can be topped with fresh fruit, such as strawberries, figs, or peaches. This adds a pop of color and freshness to the dish.

• Drizzled with nuts: For a crunchy element, Mel i mató can be drizzled with chopped nuts, such as walnuts or almonds. This adds a nice contrast to the creamy cheese and sweet honey.

• Paired with pastry: Mel i mató can also be served with a pastry, such as a crisp wafer or a light sponge cake. This adds a bit of texture and makes for a more substantial dessert.

• As a breakfast dish: In some Catalan households, Mel i mató is served as a breakfast dish. It can be spread on toast or served with bread and honey for a sweet and satisfying morning meal.

Where to Find

If you're looking to try mel i mató in Barcelona, there are a number of great places to find it. Here are a few recommendations:

Els Quatre Gats: This historic restaurant in the Gothic Quarter is known for its traditional Catalan cuisine. Their mel i mató is made with a blend of cow's and goat's milk cheese and is served with honey and walnuts. It's not always on the menu, so check before you go if you have your heart set on it.

La Vinya del Senyor: This cozy wine bar in the El Born neighborhood is a great spot to relax with a glass of wine and some mel i mató. Their version is made with a mix of fresh and aged cheese and is served with honey and fruit. Look for it under the Sweets section at the bottom of the menu. 

Can Culleretes: This family-run restaurant has been serving traditional Catalan dishes since 1786. Their mel i mató is a house specialty and is made with fresh goat cheese and honey from the nearby Pyrenees mountains. It is not always on the menu, so check before you go.

La Campana: This restaurant serves home cooking served in a modern and cozy environment, with a new menu every day, reflecting their daily purchases at the Hostafrancs market, located in their neighborhood outside of the city center. 

Lluis de les Moles: This popular restaurant in the Gothic Quarter have been pioneers since 2001 in offering an extensive menu from which to choose, based on traditional Catalan cuisine with Mediterranean influences. Their mel i mató is featured on the dessert menu under its Castillian name of "requesón con miel".

But don't forget to scour the menu card at your local neighborhood restaurant or bar, and look for it there. 

Make it Yourself

1 liter (4 1/2 cups) of fresh, whole milk

100 ml (1/2 cup) of heavy cream
60 ml (1/4 cup) of lemon juice
Honey
Chopped nuts or fresh fruit (optional) 

In a large pot, heat the milk and heavy cream over medium heat, stirring frequently, until it reaches a temperature of 85°C (185°F).

Remove the pot from the heat and add the lemon juice. Stir gently for a few seconds until the milk begins to curdle. Let the mixture sit for 20 minutes until the curds have separated from the whey.

Line a strainer with cheesecloth and pour the mixture through the strainer. Hang up the cheese cloth or place a heavy plate on top, and allow the whey to drain off for about an hour. Once the cheese is well drained, transfer it to a bowl. 

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the cheese has set.

To serve, scoop the mató into individual bowls, drizzle with honey, and top with chopped nuts or fresh fruit, if desired.

Enjoy your homemade mel i mató!