About the Greek Cheese Metsovone

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Metsovone Greek cheese is a semi-hard, naturally smoked cheese made of cow’s milk that is produced in the region of Metsovo in Epirus. Metsovone is named after the Vlach capital (Metsovo), a preserved, historic mountain town that is located at an impasse in the Pindus Mountains.

Metsovone is part of the pasta filata family of cheeses. This cheese was the idea of the local and politically powerful Tossitsa family. They managed to save Metsovo by creating winemaking and cheese-making facilities. This gave jobs to the local young people who would have otherwise left. They even sent the young people to Italy for training. This training in Italy is what created Metsovone cheese, which is similar to Italian provolone cheese.

In 1996, Metsovone Greek cheese was given PDO (Protected Designation of Origin) status. Metsovone is one of the few cheeses in Greece that is made with cow’s milk to have been given PDO status. Metsovone can also be made with a combination of cow and sheep or goat’s milk. Cow’s milk must make up at least 80% of the total milk.

Metsovone Greek cheese has a sharp taste that is similar to Swiss cheese. It is often used as a table cheese. Its smoky flavor makes it a perfect snack. Metsovone Greek cheese also goes well in cheese pies, as stuffing for butterflied steak, and grated on mushrooms or potatoes. It is also a good cheese for grilling. In Metsovo, its popular to grill sliced of the cheese and sprinkle them with cayenne pepper or paprika. Metsovone Greek cheese pairs well with red wine.

Type of Greek Cheese

Metsovone Greek cheese is a semi-hard cheese that is made from cow’s milk and sometimes a combination of cow and sheep or goat’s milk.

Where Metsovone Greek Cheese is Produced

Metsovone Greek cheeses are produced in the Metsovo area of the Pindus Mountain.

Metsovone Greek Cheese Flavor Description

Metsovone Greek cheese has a rich flavor with a sharp taste and smoky flavor. Metsovone cheese has a long aftertaste.

Facts About Metsovone Greek Cheese

  • Metsovone cheese is one of the few Greek cheeses made with cow’s milk that has PDO status
  • When the idea to produce Metsovone cheese came about, young people of Metsovo were sent to Italy for training
  • The result of the training in Italy is a cheese that is modeled after the Italian provolone
  • When the milk is pasteurized, it is done in the traditional way, instead of the commercial way
  • Metsovone Greek cheese is ages for a minimum of 8 months
  • Metsovone is part of the pasta filata cheese family
  • The name Metsovone is derived from Metsovo in Epirus
  • Metsovone Greek cheese has a sharp taste that is reminiscent of Swiss cheese
  • Metsovone is a semi-hard, naturally smoked cheese

Metsovone Greek cheese has played an important role in keeping the area where it is produced thriving. Try this delicious cheese with your favourite red wine or meal.

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This post was written by GreekBoston.com

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