Metsovone

Metsovone is a semi-hard smoked cheese made from cow's milk, or a mixture of cow and sheep's milk or goat's milk. It is produced in the region of Metsovo in Epirus, Greece, and is one of the few Greek cheeses that is smoked. Metsovone has been a Protected Designation of Origin (PDO) product in the European Union since 1996.

History

The production of Metsovone in the Metsovo region dates back to the 15th century. The cheese-making tradition in this area was influenced by the Aromanians, a group of Romance-speaking Balkan people. The Aromanians brought with them the technique of smoking cheese, which was then applied to the production of Metsovone.

Production

Metsovone is produced using traditional methods. The milk used is usually cow's milk, but it can also be a mixture of cow, sheep, and goat's milk. The milk is first pasteurized and then fermented using lactic acid bacteria. The curd is then cut, drained, and molded. The cheese is then salted and left to mature for a period of three to four months. During the maturation process, the cheese is smoked using natural wood, which gives it its distinctive flavor.

Characteristics

Metsovone is a semi-hard cheese with a creamy texture. It has a distinctive smoky flavor with a slight hint of spice. The cheese has a pale yellow color and is usually sold in a cylindrical shape. It is often used in cooking, especially in dishes that require a smoky flavor. It can also be served as a table cheese, paired with a robust red wine.

See also

• List of smoked foods
• List of cheeses
• Greek cuisine

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