Description
The Metsovone PDO is a hard or semi-hard smoked table cheese, produced with cow's milk, alternatively with a mixture of cow's milk with ovine and caprine milk, in which the goat's milk content should not surpass 20%.
Production Area
The Metsovone PDO production area is within the municipal areas of Metsovon, in the province of Ioannina, in the Epirus region.
Production Method
Before curdling, the milk is mixed with whey prepared the day before, the latter of which should be less than 3-4% of the total milk. The curdling takes place successively at approximately 35°C in 10-15 minutes, followed by curd separation, heating to approximately 48°C for 15-20 minutes, extraction, dripping and maturation in a wooden tub. After that, using the stringy paste process, the curd is cut into stripes and put in hot water, where it is worked until a malleable mass is obtained, which is then transferred to cylindrical moulds. These moulds, along with the curd, are placed in cold water, so the cheese can become more compact, and then placed in pickle for a period of time proportional to the weight of the cheese. Successively, the moulds are dried, tied up with a string and transferred to suitable rooms for maturation, which takes place at a temperature of approximately 15°C and lasts at least three months. Finally, the moulds are smoked for a day or two, with the smoke from the combustion of spontaneous plants of the production area and treated with paraffin wax.
Appearance and Flavour
The Metsovone PDO has a whitish paste and a cylindrical shape with a length of approximately 40 cm, characterised by a rind that verges on yellow. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste.
History
The origins of the Metsovone PDO date back to the second half of the 20th century and are linked to the artisan cheese production in the town of Metsovon, famous precisely for this traditional activity.
Gastronomy
The Metsovone PDO should be kept in the refrigerator. To enjoy all of its delicious taste it can be eaten plain, both raw and cooked, yet it is also a perfect ingredient for quiches or pizzas. Furthermore, it can also be enjoyed as appetizer served with a glass of ouzo, the famous Greek liquor.
Marketing
The product is sold as Metsovone PDO. It is marketed whole, in pieces or in slices.
Distinctive Features
The cow's milk or the ovine-caprine milk used for the production of the Metsovone PDO originate exclusively from animals bred in the mountainous area of Metsovon, perfectly adapted to this region and with their nutrition based on its flora.
