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.
Protected Designation of Origin
• Average cheese weight: 6-7 Kg
• Diameter: 31-33 cm
• Height: 7-9 cm
• Dry matter fat content: min 42%
• Fresco: from 20 to 60 days
• Mezzano: from 60 to 180 days
• Vecchio: over 6 months
• Vecchio Oro del Tempo: over 12 months
(Values for Piave Vecchio)
• Energy: 1846 kJ/445 kcal
• Fat: 36 g
of which saturates: 25 g
• Carbohydrate: 0 g
of which sugars: 0 g
• Protein: 29 g
• Salt: 1,9 g
Produced from whole cow’s milk collected exclusively in the Belluno valleys from races typical of the production area, such as the Italian Brown cow. This animal is fed local fodder rich in inflorescences which give the milk particular ...
It combines best with classical recipes from traditional Bellunese cooking, but it also adapts well in refining typical Italian dishes.
The Fresco variety is excellent as a table cheese, breaded or melted to make vegetables and polenta ...
This is the traditional cheese of Belluno, matured for a minimum of 12 months.
A hard, compact, cooked cheese, Piave Vecchio Oro del ...
A table cheese, it is the most famous cheese typical of Belluno. Created from the experience of local master cheese makers, it is still produced following the ancient art of cheese making rules, under the European Union PDO discipline (Protected Designation of Origin), in restricted areas.
Its flavour, pleasantly intense, is due to the high quality of the milk of the valleys of Belluno and the use of milk enzymes specific in its processing. It is offered in various stages of maturation: Fresco (Fresh), Mezzano (Semi-aged) and Vecchio Oro del Tempo (Aged).
È certificato CSQA.
Vacuum packagings allow the longest preservation of the cheese cut. Oxygen's absence allows a 6 month shelf-life. One fourth's wheel cuts are available for trade customers and Horecas.
Thermoformed packagings come in rigid plastic tubs with resealable peel-off film, filled with modified atmosphere, for a 4 month packages' shelf life. But thermoformed packagings could also come in flexible double-film easy-to-open vacuum packs and a 6 month shelf life.
Wrapping Piave cheese under protective atmosphere (food level carbon dioxide and nitrogen) allows to bring to table a cheese slice as if it was just cut. Proposed portion is 250 g, fixed predetermined weight.
This is the traditional cheese of Belluno, matured for a minimum of 12 months.
A hard, compact, cooked cheese, Piave Vecchio Oro del Tempo has an intense flavour that increases as it matures.
Excellent in classical recipes from Belluno cuisine or as a basic ingredient in sophisticated first courses. It pairs nicely with full-bodied red wines from the area (i.e. Raboso del Piave).
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 ...
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 ...