Mató vs Ricotta
Mató
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Spain
- Place
- Catalonia
Mató is a fresh unsalted cheese from Catalonia in Spain. Makers heat the milk and set it with rennet, thistle, or a sour juice, then drain the curds until they hold a soft shape. The paste is white, moist, and a little grainy, with no rind and almost no salt. It is eaten very young, soon after the curds have drained. The flavor is milky and gently sweet, closer to fresh curd than to an aged wheel.
Ricotta
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
Ricotta means recooked. It is made by heating whey left from another cheese until the remaining proteins set into a fine, moist curd.