American Cheese vs Metsovone Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Metsovone Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Greece.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

What Is Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

What's the Difference Between American Cheese and Metsovone Cheese?

• Origin: American Cheese (United States), Metsovone Cheese (Greece)
• Milk type: American Cheese (Cow's milk), Metsovone Cheese (Cow's, sheep's or goat's milk)
• Milk treatment: American Cheese (pastuerized), Metsovone Cheese (Smoked)
• Texture: American Cheese (Semi-soft, processed), Metsovone Cheese (Semi-hard)
• Rind: American Cheese (rindless), Metsovone Cheese (Waxed)
• Taste: American Cheese (mild, salty), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Metsovone Cheese?

American Cheese reads as mild, salty, while Metsovone Cheese brings slightly salty and piquant character. On the nose, American Cheese offers mild, contrasted with Metsovone Cheese's natural smoke. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume.

Can You Substitute American Cheese for Metsovone Cheese?

American Cheese can stand in for Metsovone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, processed bite and body where the recipe calls for semi-hard. Flavor-wise, American Cheese reads as mild, salty while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, American Cheese or Metsovone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, processed cheese, go with American Cheese. For a semi-hard profile, Metsovone Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Frequently Asked Questions

Is American Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Metsovone Cheese comes from Greece. American Cheese is made from cow milk; Metsovone Cheese uses cow, goat, or sheep.

Is American Cheese similar to Metsovone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute American Cheese for Metsovone Cheese?

You can, but expect a shift in richness and milk character.

Does American Cheese taste like Metsovone Cheese?

American Cheese reads as mild, salty, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. American Cheese leans mild, and Metsovone Cheese is closer to natural smoke.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, American Cheese or Metsovone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Metsovone Cheese is semi-hard.