Mel i Mató

Instructions

1. 1 If using fresh mató, drain it gently in a cheesecloth-lined strainer for 30 minutes to remove excess whey. If using ricotta, ensure it is of the highest quality possible, as the dish's success depends entirely on the cheese's freshness and flavor.
2. 2 Divide the fresh cheese among 4 serving plates, placing a generous mound in the center of each. Shape it gently into a dome using two spoons, keeping the texture light and pillowy rather than compressed.
3. 3 Drizzle each portion with 1 tablespoon of honey, letting it flow naturally down the sides of the cheese mound. Use the best honey you can find; Pyrenean wildflower or chestnut honey is traditional.
4. 4 Scatter the toasted walnut pieces over and around each cheese mound. The walnuts add a crucial textural contrast and their slight bitterness balances the sweetness of the honey.
5. 5 Garnish with fresh mint leaves if desired. Serve immediately at cool room temperature. The cheese should never be ice cold from the refrigerator, as the cold mutes both its flavor and aroma.
6. 6 Eat by scooping cheese, honey, and walnuts together in each bite. The interplay of mild, creamy cheese, sweet floral honey, and crunchy, earthy walnuts is why this simple dessert has endured for millennia.