Ingredients with Measurements:
- 1 pound Mató cheese
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Special equipment needed:
- Cheese cloth
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. Line a colander with cheese cloth and place it over a mixing bowl.
2. Crumble the Mató cheese and place it in the cheese cloth-lined colander.
3. Cover the cheese with the excess cheese cloth and place a weight on top of it.
4. Let the cheese drain for at least 2 hours or until it has reached a firm consistency.
5. In a separate bowl, mix together the chopped walnuts, honey, and ground cinnamon.
6. Once the Mató cheese has reached the desired consistency, remove it from the cheese cloth and place it in a serving dish.
7. Spoon the walnut mixture over the top of the Mató cheese.
8. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours (for cheese to drain)
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Mató cheese can be substituted with ricotta cheese or queso fresco.
- Walnuts can be substituted with almonds or pecans.
- Honey can be substituted with maple syrup or agave nectar.
- Cinnamon can be substituted with nutmeg or cardamom.
Variations:
- Add fresh berries or sliced fruit on top of the walnut mixture.
- Drizzle balsamic glaze over the top of the Mató cheese for a tangy twist.
- Mix in chopped dried fruit, such as apricots or figs, with the walnut mixture.
Tips and tricks:
- Make sure to use a good quality Mató cheese for the best flavor and texture.
- If the cheese is not firm enough after 2 hours, let it drain for an additional hour or until it has reached the desired consistency.
- Toast the walnuts before chopping them for added flavor.
Storage instructions:
- Store any leftover Mató de Pedralbes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the Mató de Pedralbes on a wooden cheese board with crackers and fresh fruit.
- Garnish the dish with a sprinkle of cinnamon or a drizzle of honey.
Garnishes:
- Fresh berries
- Balsamic glaze
- Chopped dried fruit
Pairings:
- Serve with a glass of red wine or a sparkling rosé.
Suggested side dishes:
- Crackers
- Sliced baguette
- Fresh fruit
Troubleshooting advice:
- If the cheese is too soft, let it drain for a longer period of time.
- If the walnut mixture is too sweet, add a pinch of salt to balance out the flavors.
Food safety advice:
- Make sure to use clean hands and utensils when handling the cheese and other ingredients.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Mató de Pedralbes is a traditional Catalan cheese that has been made for centuries in the Pedralbes neighborhood of Barcelona.
Flavor profiles:
- Creamy and tangy Mató cheese pairs perfectly with sweet honey, warm cinnamon, and crunchy walnuts.
Serving suggestions:
- Serve as an appetizer or as a dessert.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Sweet, Nutty, Creamy, Cinnamon, Cinnamon-Spiced