Goat's cheese dairy of three sisters in Bellmunt del Priorat, making mató and soft and semi-cured goat's cheeses, sold in the village and at Falset's Tuesday market.
Cheeses: Mató, Origen, Florida, Fos, Roig
Website: formatgerialinens.com
ACREFA says mató is usually eaten with honey, jam, nuts or a sweet liqueur. A sweet late-harvest Garnacha from Falset with dried-fruit richness stands in for the honey: the cheese stays milky, the wine brings the sweetness.
ACREFA describes mató as clearly white, with a delicate taste recalling milk. These dry whites are fermented in steel with little or no oak and carry high or medium acidity, so they freshen the cheese without covering it.
ACREFA lists a sweet liqueur or spirit among mató's usual partners. An off-dry Garnacha vi ranci, aged oxidatively in small oak casks, brings a nutty rancio note and a touch of sweetness to the cheese's plain milk.
Address: C/ del Riu, 8, 43738 Bellmunt del Priorat, Tarragona
Family dairy in Cornudella de Montsant making fresh cow's cheese, mató and cured cheeses since 1996, sold at the dairy, in village shops and at the cooperative cellar.
Cheeses: Mató, Fresh cow's cheese, Semi-cured cow's cheese, Cured cow's cheese, Cured goat's cheese
Visiting: direct sales at the dairy
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