Mató de Montserrat
A dessert with history
One of the star products of central Catalonia, Montserrat curd, made with sheep, goat or cow's milk, is a dessert that was already made more than two centuries ago.
In the nineteenth century the peasants sold it in the small market of Montserrat, when the people of the villages began to make annealings of milk from the leftover that remained
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Producte Singular - Xarxa de Productes de la Terra - Diputació de Barcelona
Cheeses and dairy products
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
Points of Sale: Formatgeria Cal Pujolet (Marganell), Montserrat market.
Attributes and nutritional properties
The curd has a soft, slightly gelatinous texture and a fresh, moist taste. It has a white colour if it is made with cow's milk and a darker and more intense colour if it is made with goat or sheep's milk. Curd contains four times as much protein as milk. It provides very little fat and is an easily digestible food. It contains less calcium than fresh milk but stands out for its content in vitamin B1, B2 and folic acid. A popular and traditional dessert, Montserrat cottage cheese is usually accompanied by honey or sugar.
