Presentation

It is the most famous cheese typical of Belluno province. Created from the experience of local master cheese makers, it is still produced following traditional methods using pasteurised cow's milk.

Thanks to the processing and the quality of the raw materials, Piave cheese obtained Protected Designation of Origin (PDO) status in May 2010.

It has a sweet and intense flavour which becomes more pronounced as the cheese ages. It’s offered in various stages of maturation: Fresco (fresh), Mezzano (medium), Vecchio (mature) and Vecchio Oro del Tempo (extra mature).

The Fresco type is a white cheese with a soft and light coloured rind.
In the more matured versions, the rind is thicker and more consistent and tends to be more brownish in colour while the paste becomes straw yellow.

History

Getting its name from the river of the same name, Piave is born at the base of the Dolomite mountains between ancient woods and green valleys full of pastures, a difficult and rocky environment that has been used for centuries for the farming of dairy cattle.

With the decline of the Most Serene Republic of Venice, which controlled most of the territory at that time, the intensive exploitation of the woodlands provided less and Belluno’s fragile economy was put to the test. The most natural and worthwhile production alternative that would save the population in the most critical periods turned out to be the farming of dairy cattle, especially Italian Brown cows, by small mountain land owners and sharecroppers in the valley.

The ...

The territory

Piave cheese is only produced in the province of Belluno, located in the northernmost part of the Veneto region and wedged between Trentino Alto Adige and Friuli. The legendary Piave river flows through this area dominated by the famous ...