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Cheese from Greece, Epirus, Metsovo province of the Ioannina prefecture
Cow milk, alone or with up to 20% sheep or goat milk, is soured with the previous day's whey and set with rennet. The curd is heated, left to sour in a wooden vat, then cut into strips and kneaded in hot water into a stretchy mass that is moulded and brined. After at least three months of ripening it is smoked for one or two days over local wild plants and coated with paraffin. Made in 8 steps over 3 months – 3.1 months. The longest step, dry, tie and ripen, takes at least 3 months (Greek Ministry of Agriculture) and runs at 15–17 °C (Greek Ministry of Agriculture). Lactic bacteria carried in the previous day's whey, which sour the curd to pH 5.1–5.3 does most of the fermenting.
| Main step | at least 3 monthsSet[eu-metsovone] | Dry, tie and ripen |
|---|---|---|
| Temperature | 15–17 °CSet[eu-metsovone] | Dry, tie and ripen |
| Acidity | pH 5.1–5.3Set[eu-metsovone] | Drain and sour in a wooden vat |
| Cow milk · Alone or mixed with up to 20% sheep or goat milk, from animals reared in the Metsovo area[eu-metsovone] | |
| 3–4% of the milk | Whey from the previous day · Acidity 0.30–0.35 (printed as SH in the summary)[eu-metsovone] |
| Rennet[eu-metsovone] | |
| Brine · 18–20 °Bé[eu-metsovone] | |
| Smoke from local wild plants, then paraffin[eu-metsovone] | |
| Starter | previous day's whey (backslopping), 3–4% of the milk |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Sour whey from the day before goes into the milk to start it souring
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Metsovone is a stretched-curd cheese like provolone, but it is ripened for at least three months before it is smoked, and smoked over wild plants of the Metsovo mountains. Its milk may carry up to a fifth of sheep or goat milk.
Every number is labelled with how it is known. How this atlas is made
The 1994 application says this smoked cheese had been made in the Metsovo mountains for the previous 30–40 years. The applicant was the Baron Michail Tositsas Foundation of Metsovo, whose cheese factory makes it. Greece recognised the designation by ministerial decision 313070 of 18 January 1994, and it became an EU PDO in 1996.
