Honey and Mató Cheese Dessert2014-10-11
- Servings : 4
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 24:000 h
Honey and Mató Cheese Dessert is from the Catalan region of Spain. You can make the cheese at home as it is a basic white curd cheese and takes little time to make, but needs to be prepared in advance as it needs to be left in brine for 24 hours. This is a dish which can be prepared in advance, but leave the honey drizzle until you are ready to serve.
- 2 ltrs whole milk
- 2 tbsp lemon juice
- Water and salt for the brine (¾ tsp salt per 250ml water)
- 4 walnut halves
- 4 tbsp runny honey
Bring the milk to a boil in a large heavy-based saucepan. As soon as the milk starts to boil and rise up, stir in the lemon juice. You may need to turn the heat down a little to prevent the milk boiling over the top of the pan. With the milk still on the heat, stir gently to help the milk to curdle. This should only take about a minute. The curds should separate from the watery part called whey. Remove from the heat.
Line a large sieve with the piece of muslin or cheesecloth and place over a large bowl. Pour the mixture from the pan into the lined sieve and run some cold water through it. Wrap the cheese in the muslin and tie the ends together, hanging it over the tap over the sink. Leave for about 10 minutes so that the excess liquid has a chance to drain.
Press the drained curd into 4 small cups or moulds , slightly overfilling and cover with a small plate and place a heavy weight on top. Leave for 30 minutes. Remove the cheeses from the moulds and steep in brine for 24 hours in the fridge
Dry fry the walnuts in a small frying pan for a couple of minutes. Remove from the pan and cool.
Remove the cheeses from the brine and place onto your serving plates. Add a dry roasted walnut to the top of the cheese, drizzle the honey over the top and serve.