Mel I Mató Recipe

Heat milk

Pour 2 liters of whole milk into a large heavy-bottomed saucepan. Warm gently over medium-low heat, stirring occasionally to prevent scorching, until the milk reaches 82–85°C (180–185°F) or just before simmering (small bubbles around the edge). If you don't have a thermometer, heat until steam rises and small bubbles form but don’t let it vigorously boil.

Cool slightly and add culture

Remove the pan from the heat and let the milk cool to about 43–46°C (110–115°F). Stir in 120 ml of buttermilk (or if using lemon juice, stir in 15 ml lemon juice gradually) to inoculate and begin curdling. Stir gently for 20–30 seconds to distribute.

Let curds form

Cover the pot and keep warm (wrap in a towel or place in an oven with the light on) for 45–60 minutes. You should see the milk separate into curds and whey; the curds will be a soft set. If after 60 minutes separation is incomplete, let rest another 15–30 minutes.

Cut and drain curds

Line a large colander with a double layer of fine cheesecloth or a clean kitchen towel and place it over a bowl. Gently ladle the curds into the cloth. Gather the corners and hang or suspend the bag to drain for 30–60 minutes until mostly drained but still moist. For a creamier, spreadable cheese drain less time; for firmer cheese drain longer.

Salt and press

Transfer the drained curds to a bowl. Add 1 teaspoon kosher salt and fold gently to distribute. Spoon the curds into a small mold or shape into a compact round using the cheesecloth. Place a light weight (about 1–2 kg) on top for 30 minutes to form a cohesive shape. After pressing, unwrap and break into chunks or leave as a small round, depending on desired presentation.

Chill briefly

Place the shaped cheese in the refrigerator for 30 minutes to firm slightly and develop flavor before assembling the dish.

Plate the cheese

Place the chilled fresh salted cheese (whole small round or several quenelles/chunks) on a serving plate or wooden board, leaving space for toppings and bread.

Dress with honey and oil

Drizzle 4 tablespoons of mild honey over and around the cheese, allowing some to pool. Drizzle 2 teaspoons of extra virgin olive oil over the top for richness and aroma.

Season

Finish with a light scatter of flaky sea salt (about 1 teaspoon) and 1/4 teaspoon freshly cracked black pepper to lift the flavors. The coarse salt contrasts the sweet honey and creamy cheese.

Garnish and serve

Scatter 10–12 microgreens or small basil leaves around the cheese for color and freshness. Serve immediately with 10–12 pieces of toasted rustic bread or thin crackers for spreading. Encourage diners to break the cheese, drizzle additional honey as desired, and enjoy.

Storage notes

If not serving immediately, store the cheese wrapped loosely in parchment in the refrigerator for up to 3 days. Add honey and oil only at service time to preserve texture and flavor.