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.


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