idrima-tositsa

TOSITSA FOUNDATION

 ιδρυμα τοσίτσα

TOSITSA FOUNDATION

This is a dairy that keeps alive the history of Metsovo area.

The dairy of the foundation of the baron Michael Tositsa, is operating in Metsovo since 1955. The vision of Evangelos Averof Tositsa was to make it a study school. For that reason we made sure that some young boys from local farmers went to study in Italy. The young men managed to combine the production method of certain Italian cheeses with the Greek recipes and techniques choosing the relevant hard cheese types that matched with the milk characteristics from Metsovo.  This is how metsovone the fanous local cheese was born according to the italian provolone. Even today the dairy is operated by yound cheesemakers.

The foundation produces other cheeses as well in small quantities, like parmegiano, metsovella, goat cheese with pepper. All the cheeses are produced in small quantities, using exclusively local milk and traditional methods.

 

 

CODEPRODUCT
102-001-001 SMOKED METSOVONE FOUNDATION BIG ~ 4,5 kg
102-001-010 SMOKED METSOVONE FOUNDATION SMALL ~ 1.5 kg
102-010-001 GRAVIERA METSOVOU SHEEP MILK ~12 kg
102-012-001 METSOVISIO –GIDISIO ~ 1,2 kg
102-015-001 METSOVELA ΠΕΡ.1,3 kg

SMOKED METSOVONE FOUNDATION BIG ~ 4,5 kg

A classic Greek cheese from cow and sheep’s milk with soft yellow color. It matures for three months and then smoked with natural smoke slowly with local plants including vines and other aromatic herbs. It has a cylinder shape ~50cm long. It requires a good red wine and it’s amazing also when grilled.

SMOKED METSOVONE FOUNDATION SMALL ~ 1.5 kg

A classic Greek cheese from cow and sheep’s milk with soft yellow color. It matures for three months and then smoked with natural smoke slowly with local plants including vines and other aromatic herbs. It has a cylinder shape ~50cm long. It requires a good red wine and it’s amazing also when grilled.

orizontes_horeca_tyrokomika_tositsa_gravierametsovouprov12kg

GRAVIERA METSOVOU SHEEP MILK ~12 kg

A local cheese from 100% sheep milk. Yellowish color outside, whiter inside. The production season is from  20/05 until 20/07 a season when the sheep are found in Metsovo and fed with fresh grass.  

 

 

 

METSOVISIO –GIDISIO ~ 1,2 kg

White colored inside-outside. It is produced in spring when the goats are fed with the first tender leaves of the nature.  During production pepper corn is added and then wet salting takes place. Intense, spicy flavor a very special appetizer.

METSOVELA ΠΕΡ.1,3 kg

ΤA semi hard white-yellow cheese produced from sheep (80%), cow (10%) & goat’s milk (10%). It is produced in spring and winter when it stays in brine for two days and then salt is added externally. Its maturation time is almost five months.