Mató is an unsalted fresh Spanish cheese, meant to be eaten the same day that it is made. It looks a bit like Cottage Cheese, Ricotta or a Curd Cheese.
It originated in Catalonia. It was made in the past from goat’s milk, because no one could afford cows, but now it is made from cow’s milk as well. It was made by the poor as well as by the monks at Montserrat.
When mixed with honey to make a dessert, the dish is called Mel y mató (or mel i mató, depending which dialect you favour.)
Substitutes
Curd Cheese, drained, pressed Cottage Cheese, Ricotta.