Metsovone PDO

Metsovone is a Greek PDO (Protected Designation of Origin) smoked semi-hard cheese produced in the mountain town of Metsovo in the Epirus region. It is traditionally made from cow's milk or a blend of cow's milk with small amounts of sheep or goat milk. The cheese is shaped into large, oblong forms before undergoing a smoking process.

After being shaped into its distinctive oblong logs, Metsovone is smoked using local woods, which imparts a distinct brownish rind and a rich, smoky aroma. It is typically aged for several months to allow the flavors to mature and the texture to firm up. The smoking process is directly inspired by Italian provolone-making techniques.

The cheese originates from Metsovo, a mountainous village in the Epirus region of northwestern Greece. The area's specific climate and high altitude make it an ideal location for dairy farming and cheese aging. The cheese was actually invented in the mid-20th century using Italian pasta filata techniques adapted to local Greek milk.

Metsovone offers a rich, buttery flavor heavily defined by its smoking process, giving it a savory and slightly spicy finish. The texture starts semi-hard and becomes harder and more pungent as it ages. It is particularly noted for its pungent aroma and stringy, firm body when heated.