A Smoky Treasure of Greek Tradition
Metsovone is a semi-hard, smoked cheese produced in Metsovo, a town in Epirus, Greece. It holds PDO (Protected Designation of Origin) status and is made primarily from cow’s milk, sometimes blended with sheep or goat milk.
The cheese is made using a pasta filata (stretched-curd) process, similar to Italian provolone. After curdling, the cheese is kneaded, shaped into cylindrical forms, and brined. It is then smoked using beechwood, giving it a distinct aroma and golden-brown rind. Aging lasts at least three months.
Metsovone is used in various ways. It is eaten plain, sliced for sandwiches, or grated over pasta. Due to its firm texture, it is ideal for grilling or frying, similar to saganaki. Its smoky flavor enhances salads and baked dishes. Metsovone is a key product of the region, maintaining traditional cheese-making practices while being widely appreciated in Greek cuisine. Its unique taste and artisanal production make it popular among cheese enthusiasts. In many Greek households and tavernas, Metsovone is featured in meze platters or served warm as an appetizer. Whether used in modern recipes or traditional meals, Metsovone remains a flavorful and versatile element of Greek culinary heritage.
