Piave P.D.O.

The name derives from the river of the same name that flows through the Belluno area. Historically speaking, it dates back to the 19th century with the birth of Italy’s first mountain dairies, although the first productions under the Piave name date back to the 1960s, when one hundred quintals of milk per day, given to the Latteria Sociale Cooperativa della Vallata Feltrina, were destined for the production of Piave and Fior di latte.
TECHNICAL CARD
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    DENOMINATION:

    Piave P.D.O.

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    PRODUCTION AREA:

    Veneto: province of Belluno

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    TYPOLOGY:

    semi-fat, hard, cooked cheese with no eyes

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    MILK:

    Cow's milk, semi-skimmed, pasteurized

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    CRUST:

    inedible; tender and clear (Piave Fresco); increases in thickness and consistency as maturing progresses, becoming hard and progressively darker in colour, tending towards ochre (Piave Vecchio, Piave Vecchio Selezione Oro and Piave Vecchio Riserva)

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    SEASONING:

    20 to 60 days (Piave Fresco); 60 to 180 days (Piave Mezzano); 6 to 12 months (Piave Vecchio); 12 to 18 months (Piave Vecchio Selezione Oro); over 18 months (Piave Riserva).

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    PRODUCTION:

    annual