Metsovone is a semi-hard smoked cheese, produced in the Alpine-like town of Metsovo in Northern Greece by the Tositsa foundation. The salting of the cheese is in liquid, for as many days as the weight of the cheese. After an ageing period of three months the cheese is exposed to smoke, coming from grass, leaves and herbs burning naturally for 12 days, which is responsible for the golden yellow colour and distinctive flavour. Following the smoking, the cheese remains hanging for at least 5 months. It is one of the few PDO cow’s milk cheeses in Greece, made from either raw or pasteurized cow’s milk or a combination of 80% cow’s milk and up to 20% raw or pasteurized sheep’s and/or goat’s milk