Metsovone 
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.
C messier, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Greece |
| Specific Origin | Metsovo, Epirus |
| Protection | PDO (1996) |
| Milk Type | Cow's milk, Ewe's or Goat's milk |
| Milk Treatment | Smoked |
| Rind | Waxed |
| Texture | Semihard to hard |
| Flavor | Slightly salty and piquant |
| Aroma | Natural smoke |
| Colors | Yellow-brown |
| Forms | Cylindrical |
| Age | 3 months |
| Also Known As | Μετσοβόνε |
What is Metsovone Cheese?
Metsovone comes from Metsovo, an Aromanian village in Epirus, Greece. It has been a European protected designation of origin since 1996.
The cheese is made from cow's milk, or from a mixture of cow milk with sheep or goat milk. It belongs to the pasta filata family, the stretched-curd style, and it is smoked. Production happens at the Tositsa Foundation Cheese Factory in Metsovo.
The result is a semi-hard smoked cheese. Together with Metsovela, it is one of the main reasons visitors seek out the food of Metsovo.
How Does Metsovone Cheese Compare?
The most relevant cheeses to compare Metsovone against.
