Curd

Mató, mato artesa, mato artesanal

We elaborate “mató” with fresh milk, pasteurized at high temperature (80ºC) and, thanks to the rapidity of the process, both in cutting and cooling, it guarantees that, although it is a fast expiration product, it can keep its qualities for a few days.
It must always be covered since its soft tending to absorb the smells of the refrigerator.

Made with pasteurized milk of frisona cow with a slurry and creamy texture. Expires at 7 days after its preparation. It has a milky, sweet and fresh taste.