Sustainable Food

Mató is a fresh cheese that stands out from the rest due to the way it’s made, as it’s prepared at higher temperatures. This is how the characteristic grainy texture of the product is achieved. It’s a cheese that contains no salt, is low in fat, and is a source of calcium, vitamins B1 and B2 and folic acid.

They’re well-known for their organoleptic qualities, as are all the other nuts produced in this area. Walnuts are very nutritious, with lots of omega-3 fatty acids, which help to control cholesterol levels. They’re also a source of vegetable protein and minerals such as phosphorus, magnesium, potassium, zinc, iron and calcium.

Unpasteurised orange blossom honey is made in autumn and winter, between the months of October and May, and stands out for its smooth texture and citrusy aroma.

Organic mató
Mató has a short shelf-life, and if for whatever reason you have some left over and are worried that it’ll spoil, you can use it to make a cheesecake, or some other sweet treat. 
If you make it at home, the whey is not a waste product! You could use it to make a new cheese, brossat or brull (another kind of fresh cheese), which is obtained by heating the whey, allowing it to boil and removing the white scum that appears. Whey can also be used as a drink, or in pastries or sponge cakes as a milk substitute. 

Walnuts
Thanks to their low water content, nuts can be stored for long periods of time. That said, walnuts do have a tendency to go rancid due to the high levels of unsaturated fat they contain. One way of avoiding this is to store them in tightly closed glass jars, and keep them away from sunlight. If you find that they’ve already gone rancid, why not crush them and add them to dishes where they’re not the main ingredient, (for example to sweet or savoury pastries). It’s a way of taking advantage of their nutritional value and disguising that slightly rancid taste.

Orange blossom honey
The first thing to say when it comes to making the most of honey is that it does not spoil! All the sugar it contains acts as a natural preservative. However, it may contain spores of the bacteria Clostridium botulinum, which can cause serious problems in immature digestive systems, and should therefore never be given to babies who are less than one year old. Honey may sometimes change in appearance, texture or colour. If it should become thicker or even solidify, simply heat it in a bain-marie and it will become liquid once again.