🧀 Metsovone

Metsovone is a smoked Greek semi-hard pasta filata cheese with a Protected Designation of Origin (PDO), registered in the EU in 1996. It is made from cow milk, to which a little sheep or goat milk may be added.

Where it is made. Metsovone comes from the mountain town of Metsovo in Epirus, in the Pindus range of north-western Greece. It became a local speciality there, and its name is taken directly from the town.

How it is made. The milk is coagulated with rennet, and the curd is scalded in hot water, kneaded and stretched, as with other Pasta filata cheeses. The paste is shaped into long cylindrical cheeses, salted, ripened and then smoked. Metsovone ripens for at least 3 months.

Taste and texture. The rind is golden brown from smoking; the paste is pale yellow, dense and springy. The taste is mild and slightly salty, with a clear smoky aroma that sets Metsovone apart from other Greek cheeses.

How to eat it. Metsovone is sliced as a starter, baked, or added to pies, salads and hot dishes where a smoky note fits. Serve it with red wine from the Greek mountains (see Wine and cheese).

Metsovone belongs to the sections Greek cheeses and Protected cheese names; its main raw material is cow milk.

Why it matters to you. Metsovone is a rare example of a smoked Greek cheese protected by the EU. Genuine Metsovone PDO is made only in Metsovo, so the name on the label guarantees its origin.