Mel i mató

Method

Divide the fresh mató cheese into four serving bowls or plates, keeping it in loose curds as it is traditionally served. Warm the honey gently in a small pan over low heat for a minute or two until it becomes fluid and easy to pour. Drizzle the warmed honey generously over each portion of cheese. Scatter the chopped walnuts and pine nuts over the top of each serving, distributing them evenly. Serve immediately whilst the cheese is still cool and the honey is still warm, as this contrast in temperatures is essential to the dish's appeal. Accompany with crusty bread if desired.