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Tositsa Foundation Metsovone

Metsovone is a semi-hard and delicately smoked cheese, made for the last 40 years in the style of Italian provolone. It comes from the beautiful Alpine-like village of Metsovo in Northern Greece and has been a European protected designation of origin cheese since 1996. Metsovoone is salted for as many days as its weight in kilos. Then, after an ageing period of at least three months, the cheese is gently smoked over sweet dried grasses, vine branches, local leaves and herbs, burning naturally for 12 days. This light, controlled smoking gives the cheese a tarnished golden colour and the flavour then fully develops when the cheese hangs on its characteristic twine for several months more.
As low as £7.20
Net content: 180g-1.5kg

Packaging: Wax paper (cut and packed by M&G)

Ingredients: UnPasteurised Cow's 90%- Goat's Milk 10% (Rennet)

Allergens: Milk

Typical ValuesPer 100g
of which Saturates20.3g
of which Sugars<0.1g
Allow to come to room temperature for 20 minutes then enjoy on the cheese board. Alternatively bread it and fry it or bake it until it melts in the middle and serve it with for or tomato jam.

Tositsa Foundation, Metsovo, Epirus

The Foundation of Baron Michael Tositsa was established in Metsovo in 1955 to preserve the cultural traditions of the area. It was the vision of Evangelos Averof-Tositsa, who wanted to open a cowshed and exemplary dairy to operate as a cheesemaking school. He sent some of the farmers' families to Italy to study cheesemaking techniques there, and as a result, the foundation combined traditional Italian cheesemaking practices with Greek recipes. The foundation still produces many cheeses in small quantities, using exclusively local milk and traditional methods and are famous for their smoked metsovone.

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