Typical mixture known as «mel i mató». Detail of Mel i mato. It should not be confused with Mato.
El mató (also known as brossat or Brull cheese) is a type of fresh cheese, typical of the gastronomy of the Balearic Islands and Catalonia. It has less fat than most other cheeses. Its origin is medieval and traditionally was made with goat or sheep milk. It is popular in the field of sports dietetics because it is low in fat but high in protein. characteristics
It is made by hand making the milk boil and coagulating it with a vegetable element such as the flower of thistle (Cynara cardunculus), lemon juice or an animal element (rennet). The resulting product is filtered through a cloth in wicker or cane containers. This produces a white, slightly sweet dough, slightly sweet due to the concentration of lactose in the milk.
Industrial manufacturing uses the same physical-chemical principle but pasteurized milk and large-capacity stainless steel tanks are used. Applications
The mató is consumed as a dessert. It can be made sprinkled with sugar although the most traditional form is the one that uses honey to sweeten it, giving rise to mel i mató. It is also used in some preparations such as cottage cheese pie (Greixonera de Brossat), as well as the preparation of a cake such as brossat cakes (coc de brossat).
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