Metsovone vs Provolone
Metsovone
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Greece
- Place
- Metsovo, Epirus
- Status
- PDO
Metsovone is a semi-hard smoked cheese from Metsovo, in Epirus, Greece. Cow's milk is the base, and some batches also include sheep milk or goat milk. The curd is stretched, shaped into cylinders, salted, aged, and then smoked. The name is protected, so the cheese tied to that name comes from this area. A pale interior and a browned, smoky outside are what you should see.
Provolone
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Waxed or sealed
- Country
- Italy
- Place
- Southern Italy
Provolone is a stretched-curd cow's-milk cheese from southern Italy that is hung and aged. Dolce is young and mild. Piccante is older and sharper.