A hands-on evening in central Barcelona where your team makes Catalan mató from scratch. Milk, rennet, and a bit of patience. Guided cheese and wine tasting included. No experience needed. Just appetite.
After a quick introduction, we get right into it. Heat the milk. Add the rennet. Watch it transform. Everyone does it. Nobody watches from the side.
Whilst we wait for the curd to set, we taste three Catalan cheeses and wines. Your host walks you through each one: where it's from, what makes it different, why it tastes the way it does.
By the time you pick up your ladle, you know exactly what you're trying to make.
Everyone leaves with their own Mató, wrapped and labelled. Plus a recipe card, because most people want to make it again on a Sunday.
“I made this” is a better story than “I went to a thing.” People remember it. They bring the cheese to the office the next day.
More original than an escape room, tastier than pottery, less cringe than karaoke.
“We'd done the escape room. We'd done the paella class. Mató & Co is the only off-site where, two weeks later, people were still sending each other photos of the cheese they'd made at home.
Robert learned the basics of cheesemaking in Granada years ago, then spent a season on a goat farm in southern France, making cheese daily, caring for the herd, and getting properly fluent in curds.
Back in Barcelona, he designed the Mató & Co workshops to make Catalan cheesemaking tradition accessible to anyone curious enough to try. The approach is hands-on by design: you learn by doing, not by watching.
He runs every session himself, in English or Spanish (and understands Catalan). One host, one group, one evening done properly.
Reply within one working day.
Pricing on request, varies by group size. All-in: wine, cheese, ingredients, a host who knows their way around a cheese board.
