| Metsovone | |
|---|---|
 | |
| Country of origin | Greece |
| Town | Metsovo |
| Source of milk | Cows, goats, sheep |
| Pasteurised | Traditionally not but commercially |
| Texture | Semi-hard |
| Fat content | 25.9% |
| Protein content | 26.8% |
| Aging time | >3 months |
| Certification | PDO EU |
| Named after | Metsovo |
Metsovone (Greek: Μετσοβόνε) is a semi-hard smoked pasta filata cheese produced in the Aromanian village of Metsovo in Epirus, Greece.[1] Metsovone has been a European protected designation of origin since 1996.[2] This cheese, along with Metsovela, is one of the most popular culinary attractions of Metsovo. These cheeses are produced in the Tositsa Foundation Cheese Factory of Metsovo.[3]
Metsovone is manufactured from cow's milk or a mixture of cow and sheep or goat milk.
See also[edit]
References[edit]
- ^ [1] Archived 2012-11-03 at the Wayback Machine
- ^ "European Commission - PRESS RELEASES - Press release - COMMISSION APPROVES THE REGISTRATION OF AGRICULTURAL AND FOOD PRODUCTS". europa.eu.
- ^ Zachou, Christina (27 November 2021). "Μέτσοβο, το "πέτρινο διαμάντι" -Τι πρέπει να δείτε, να γευτείτε, εστιατόρια, συγκλονιστικά αρχοντικά, 10+3 σημεία". Iefimerida (in Greek).
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction