Metsovone Cheese: A Culinary Jewel of Northern Greece

Hello, ladies! It is about time I took you on a gastronomical journey. Today, we are exploring the history and benefits of a gem of the Greek traditional dairy industry: metsovone cheese.

Metsovone cheese is a semi-hard, smoked cheese that hails from the charming village of Metsovo in the Epirus region of Northern Greece. This cheese is not just a culinary delight but also a cultural emblem, deeply intertwined with the traditions and history of its place of origin. Recognized as a European Protected Designation of Origin (PDO) product since 1996, Metsovone is a testament to the rich cheesemaking heritage of Greece.

The Art of Cheesemaking

Metsovone is crafted using a blend of cow’s milk and goat’s milk, following a meticulous process that combines traditional Italian cheesemaking techniques with Greek recipes. The cheese is salted for as many days as its weight in kilograms, ensuring a balanced flavor. After an aging period of at least three months, it undergoes a unique smoking process. Sweet dried grasses, vine branches, and local herbs are burned naturally for 12 days, imparting a distinctive golden color and a rich, smoky flavor to the cheese.

Culinary Versatility

Metsovone’s sharp taste and firm texture make it incredibly versatile in the kitchen. It pairs beautifully with robust red wines and is a favorite for grilling. One popular dish is “Metsovone Saganaki,” where the cheese is sliced, grilled, and seasoned with paprika. It can also be breaded and fried or baked until melted, offering a delightful addition to any meal. Personally, I have tried it as stuffing in foods like meatballs, burgers and vegetable rolls. Also, I like to add it to my salads, where it gives a strong yet interesting flavor.

A Cultural Legacy

The production of Metsovone is deeply rooted in the history of Metsovo. The Tositsa Foundation, established in 1955, played a pivotal role in preserving the area’s traditions and introducing cheesemaking as a craft. Evangelos Averoff-Tositsa, the visionary behind the foundation, sent local farmers to Italy to learn cheesemaking techniques. This initiative led to the creation of Metsovone and other cheeses like Metsovella and Rezzana.

Nutritional Profile

Metsovone is not just a treat for the taste buds; it also offers nutritional benefits. It is rich in protein and calcium, making it a healthy choice for cheese lovers. On top of that, an academic article by Athina Kalle, Ioannis Lambropoulos, Konstantinos Bourazas and Ioannis G. Roussis refers to Metsovone as having significant antioxidant properties, being a source of essential vitamins including Vitamin B12 (which supports nerve finction and the production of red blood cells) and Vitamine A (vital for vision and immune health) and having probiotic potential.

Moderation is Key

But while Metsovone offers numerous health benefits, it is also relatively high in fat and sodium due to its production process. Consuming it in moderation is important to enjoy its benefits without overindulging in these components.

Metsovone is not just a flavorful addition to meals but also a nutrient-rich food that can support various aspects of health. Its unique combination of traditional preparation methods and nutritional value makes it a standout choice among cheeses. Have you tried incorporating it into your diet yet?