Metsovone is a traditional Greek semi-hard smoked cheese with Protected Designation of Origin (PDO) status, produced in the Metsovo area under the supervision of the Tositsa Foundation and local dairies. It was developed in the mid-20th century through the transfer of Italian cheesemaking knowledge adapted to the mountainous conditions of Epirus.

Metsovone is made from cow’s milk or a blend of cow’s and sheep’s milk and is distinguished by its gentle smoking process, which gives the cheese its characteristic golden-brown rind and subtle smoky aroma. After smoking, the cheese is matured for several months, during which it develops a firm yet elastic texture and a well-balanced flavour.

The taste profile combines mild milky sweetness with delicate smoky and lightly tangy notes, finishing smoothly without excessive sharpness. Metsovone is versatile in use: it can be enjoyed on its own, sliced or grated, and is also widely used in cooking, where it melts well and adds depth to warm dishes.

As a product closely linked to the work of the Tositsa Foundation, Metsovone represents a successful blend of local tradition, mountain terroir and structured dairy development, playing an important role in preserving the culinary and economic heritage of the Metsovo region.