Metsovone Μετσοβόνε
A northern mountain cheese, hand-stretched and naturally wood-smoked for deep savoury complexity.
- Type
- cheese
- Designation
- PDO
- Made from
- smoked cow milk with sheep and goat
- Where
- Epirus
- Season
- all-year
- Price
- €€€
Taste and texture
Rich, nutty, and distinctly smoky with a buttery, savoury depth. The paste is semi-hard, dense, and slightly elastic.
semi-soft
saltysharpcreamyfruitybittersweetintense
How to buy
Available as small sausage-shaped cylinders; choose firm pieces with a clean, golden-brown skin.
Look for the PDO stamp and the Metsovo producer label on the whole roll or pre-cut wedge.
The rules in short
A pasta filata cheese from Metsovo in Epirus, smoked naturally over wild herbs, vine shoots, and wood shavings after brine immersion.
Serving ideas
- Grilled on high heat until bubbling and lightly charred
- Shaved into rich potato gratins
- Sliced thin on a cured meat board with red wine
Substitutes
smoked provolone, Scamorza affumicata.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.