Distinctive Features of Metsovone
Metsovone typically forms into cylindrical shapes weighing between 1 and 2 kilograms. Its rind exhibits a deep brown color from careful smoking over beechwood chips. The interior paste is pale yellow with a smooth, semi-hard consistency.
This cheese has a notably elastic texture that allows thin slicing without crumbling. Its moisture content remains moderate, around 40 to 45 percent, contributing to its firm bite. The smoking process imparts a distinctive woody flavor that complements the creamy, slightly salty notes.
Metsovone Cheese Varieties
Standard Metsovone ages for a minimum of three months to develop its characteristic flavor. Some producers offer a younger version aged only two months for a milder taste. This younger Metsovone has a softer texture and less intense smokiness.
Artisanal variations sometimes incorporate different smoking woods like apple or cherry. These alternative woods create subtle flavor nuances in the finished Metsovone. However, traditional beechwood smoking remains the most common and protected method.
History and Traditions of Metsovone
Metsovone cheese originated in the highlands of Epirus around Metsovo during the 19th century. Local Vlach shepherds developed this cheese to preserve milk through the long winter months. They utilized smoking techniques inherited from their pastoral traditions.
The Metsovo region is also famous for its robust red wines and handmade pasta. Families traditionally serve Metsovone during religious festivals and family gatherings. This cheese symbolizes the resourcefulness and culinary heritage of the Pindus Mountains.
Production Process and Producers
Metsovone Milk and Curdling
Producers use fresh, whole cow’s milk from local breeds grazing on mountain pastures. They heat the milk to about 32°C and add rennet to form curds. Workers then cut the curds and press them into cylindrical molds.
The molded cheese undergoes brining for several hours to enhance preservation. After brining, Metsovone is cold-smoked over beechwood for up to ten days. This smoking step gives the cheese its signature aroma and golden-brown rind.
Key Producers of Metsovone
Major Metsovone producers include the Metsovo Cheese Dairy, the Katogi Averoff Winery dairy unit, and several small family cooperatives. These producers adhere strictly to the PDO specifications for authenticity. They collectively ensure consistent quality across all Metsovone batches.
Local artisans like the Tositsa Foundation also support traditional Metsovone production. These producers maintain small-scale operations focusing on handcrafted methods. Their Metsovone often features in gourmet shops throughout Greece.
Quality Labels and Certifications
Metsovone holds a Protected Designation of Origin status granted by the European Union. This PDO certification guarantees that the cheese comes exclusively from the Metsovo area. It also verifies the use of traditional production methods.
As to our current knowledge, some producers may also hold organic certifications for their Metsovone. These organic labels ensure the milk comes from cows raised without synthetic additives. However, the PDO remains the primary quality assurance for authentic Metsovone.
Wine or Beverage Pairings
Metsovone pairs excellently with full-bodied Greek red wines like Xinomavro from Naousa. The wine’s tannic structure cuts through the cheese’s rich fat content. Local Metsovo wines also complement the smoky notes perfectly.
For non-alcoholic options, try Metsovone with crisp apple cider or dark ale. The carbonation and fruitiness refresh the palate between bites. Traditional Greek ouzo served chilled also highlights the cheese’s savory character.
Suitable Fruit and Vegetables
Fresh figs and ripe pears provide a sweet contrast to Metsovone’s smokiness. Their juicy texture balances the cheese’s firm consistency. Grapes and apples also work well in cheese platters.
Roasted bell peppers and sun-dried tomatoes enhance Metsovone’s savory profile. Their acidity and umami flavors marry beautifully with the cheese. Olives and capers add a briny note that complements the saltiness.
Suitable Meat and Fish dishes
Metsovone melts beautifully over grilled lamb chops or beef burgers. Its smoky flavor intensifies when heated, adding depth to meat dishes. Shaved Metsovone also elevates charcuterie boards with cured meats.
For fish, try grating Metsovone over baked salmon or trout. The cheese forms a delicious crust without overpowering the delicate fish. It also works in seafood pasta sauces for a smoky twist.
Presentation of Metsovone
Always remove Metsovone from refrigeration at least one hour before serving. This allows the cheese to reach its ideal temperature of 18-20°C. At this temperature, the flavors and aromas fully express themselves.
Present Metsovone on a wooden board or slate plate to highlight its rustic character. Use a sharp cheese knife for clean slices and a wire cutter for even portions. Arrange the slices slightly overlapping with accompaniments like nuts and honey.
Questions and Answers about Metsovone
How should I store Metsovone cheese?
Store Metsovone cheese wrapped in wax paper inside the refrigerator. Keep it in the vegetable drawer to maintain optimal humidity. Proper storage preserves Metsovone for up to three weeks.
Can I freeze Metsovone cheese?
Freezing Metsovone cheese is not recommended as it alters the texture. The cheese may become crumbly upon thawing. Always consume Metsovone fresh for the best experience.
Where can I buy authentic Metsovone cheese?
Buy authentic Metsovone cheese from specialty Greek delis or online retailers. Look for the PDO label to ensure authenticity. Many European gourmet shops stock Metsovone.
What is the fat content in Metsovone cheese?
Metsovone cheese contains about 45% fat in dry matter. This contributes to its rich mouthfeel and creamy texture. The fat content supports the cheese’s excellent melting properties.
How long does Metsovone cheese age?
Metsovone cheese ages for a minimum of three months. Some artisanal versions age up to six months for sharper flavor. The aging process develops its distinctive smoky character.
Can I use Metsovone cheese in cooking?
You can use Metsovone cheese in various cooked dishes. It melts smoothly in sauces, gratins, and on pizzas. Metsovone adds a smoky depth to baked recipes.
Is Metsovone cheese made from pasteurized milk?
Traditional Metsovone cheese uses raw cow’s milk. Modern producers often pasteurize the milk for safety standards. Both methods produce excellent Metsovone under PDO rules.
How do I cut Metsovone cheese properly?
Cut Metsovone cheese with a sharp knife into thin slices. For even portions, use a cheese wire. Always cut across the cylinder for presentation.
What makes Metsovone cheese unique?
Metsovone cheese is unique for its traditional beechwood smoking process. This method imparts a specific aroma and flavor. Its PDO status ensures geographic and production authenticity.
What is Metsovone cheese?
Metsovone cheese is a Greek smoked cheese with PDO status from Metsovo. It is made from cow’s milk and has a semi-hard, elastic texture. Metsovone is known for its rich, smoky taste.
Recipe Ideas
Metsovone Saganaki
Metsovone Saganaki is a popular Greek appetizer that highlights the cheese’s melting qualities. This dish involves pan-frying slices of Metsovone until golden and bubbly. It serves as a delightful starter for any Mediterranean meal.
The key to perfect Metsovone Saganaki lies in using a non-stick pan and moderate heat. Drizzle with lemon juice just before serving to enhance the flavors. Always prepare this dish just before eating to enjoy the optimal texture.
- 200 grams Metsovone cheese, sliced 1 cm thick
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- Fresh oregano for garnish
- Dredge each Metsovone slice lightly in flour, shaking off excess.
- Heat olive oil in a skillet over medium heat.
- Fry the cheese slices for 2-3 minutes per side until golden.
- Transfer to a plate and squeeze lemon juice over.
- Garnish with fresh oregano and serve immediately.
Metsovone and Walnut Salad
Metsovone and Walnut Salad combines crunchy nuts with smoky cheese for a satisfying dish. This salad works well as a light lunch or a side for grilled meats. The ingredients complement each other in texture and flavor.
Use fresh, crisp greens like romaine or arugula as the base. Toast the walnuts briefly to intensify their nuttiness. This salad assembles quickly, making it ideal for busy weeknights.
- 150 grams Metsovone cheese, cubed
- 100 grams walnuts, roughly chopped
- 200 grams mixed salad greens
- 1 apple, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Toast walnuts in a dry pan for 3 minutes, then set aside.
- In a large bowl, combine salad greens, apple slices, and Metsovone cubes.
- Whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Sprinkle toasted walnuts on top and serve immediately.
Similar Cheeses and Alternatives
Kefalograviera is a Greek cheese that shares Metsovone’s firm texture and excellent melting properties. It lacks the smoky flavor but offers a similar saltiness and richness. Kefalograviera works well in cooked dishes where Metsovone is specified.
Internationally, smoked Gouda from the Netherlands provides a comparable smoky profile. Its texture is slightly softer than Metsovone but it melts similarly. Provolone Affumicato from Italy also offers a smoked alternative with a Mediterranean character.