Metsovone is a semi-hard smoked cheese, made for the last 40 years with the methodology of Philae paste and of the Italian provolone, in the Alpine-like village of Metsovo in Northern Greece.
The salting of the cheese is in liquid, for as many days as the weight of the cheese. After an ageing period of three months the cheese is exposed to smoke, coming from grass, leaves and herbs burning naturally for 12 days, which is responsible for the golden yellow colour and distinctive flavour. Following the smoking, the cheese remains hanging for at least 5 months.
The Producer: Tositsa Foundation, from Metsovo, North West Greece
The Foundation of Baron Michael Tositsa has operated in Metsovo since 1955. The vision of Evangelos Averof Tositsa was to operate in the form of a cheese making practice school. For this reason, he sent the offsprings of farmers' families to Italy for cheese-making studies. As a result, the traditional Italian methods of cheese-making were combined with those of Greece.
Whatever their origins, Greek cheeses are among the finest in the world, and many varieties have been accorded protection under the European Union's Protected Denomination of Origin (PDO) provisions.
Produced by: Tositsa Foundation
Unpasteurized Cow's 90% - Goat's Milk 10%
|Typical value||Per serving (500g)||Per 100|