Mountain Dairy · Smoked Cheese
Metsovone
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The cheese exists because a local family sent young cheesemakers to train in Italy in the 20th century, and they came home and modeled it on Italian provolone — smoked over local beech wood instead.
Cow's milk, blended with a little goat's and sheep's milk, is stretched using the pasta filata method, tied into an elongated shape with string, and naturally smoked over beech wood until the rind turns deep gold. Sliced or grilled at Metsovo's mountain taverna counters and market stalls.
Why it's made this way: Metsovo, a mountain village in Epirus, built its cheesemaking reputation around Metsovone, which has held EU Protected Designation of Origin status since 1996 — one of the clearest single-village food identities in Greece.
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