metsovone Recipe
PDO Metsovo cow, goat and sheep milk, semi-hard, smoked
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Ingredients
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Cheese Making
Method
Cheese Making Process
Add Rennet
Once the milk reaches the desired temperature, add rennet and stir gently for about 30 seconds. Then, allow it to sit undisturbed for 30-40 minutes until curds form.
Cut and Cook the Curds
Cut the curds into small pieces (about 1 inch) and let them rest for 5 minutes. Heat the curds slowly to 38°C (100°F), stirring gently to prevent sticking. Maintain this temperature for about 30 minutes.
Drain the Curds
Once cooked, pour the curds into a cheesecloth-lined colander. Allow them to drain for about 1 hour.
Add Salt
Transfer the drained curds to a mixing bowl and add salt. Mix thoroughly to ensure even distribution.
Shape the Cheese
Form the salted curds into a round or oval shape and place them into a cheese mold. Press down firmly to remove any remaining whey.
Aging
Let the cheese age in a cool, humid environment for about 2-3 weeks, turning it every few days.
Smoking
Prepare a smoker with your chosen wood chips. Once the cheese has aged for 2-3 weeks, smoke it for about 2-4 hours, depending on your flavor preference.
Final Aging
After smoking, let the cheese age for another week in a cool place to develop its flavor.
