Piave Dop

Piave Dop

The name derives from the river Piave, which starts out in the north of the province of Belluno and flows right down into the south and then on towards the Adriatic, passing through the provinces of Treviso and Venice. Production began in the 1960s.

PIAVE cheese is produced according to the age-old rules of the cheese-makers’ craft, which have now been set down in a series of “Production Regulations”. A specific bacterial culture grown in thermized milk and a specific bacterial culture grown in whey are added to the milk; these cultures are produced in the cheese factory from milk and whey which contain enzymes belonging to autochthonous varieties, which are essential in creating the specific organoleptic properties of the product.
Four varieties of Piave are available on the market:
- fresh (fresco) (matured for 20-60 days)
- medium (mezzano) (matured for 60 - 180 days)
- mature (vecchio) (matured for more than 180 days)
- extra-mature (oro del tempo) (matured for more than 12 months)
It is a cooked, hard, mature cheese, cylindrical in shape, with a diameter of 30-34 cm, height of 6-10 cm and weight of 5-8 kg.
The rind, which is soft and pale in colour in the fresh variety, becomes thicker and more consistent as the cheese ages, becoming hard and brownish in colour when it reaches the Mature stage. The paste is white in the fresh variety, taking on a straw-yellow colour in the later stages of the maturing process. The intense, full-bodied flavour becomes more pronounced as the cheese ages, retaining a particular note which renders it quite unique. There are no holes present, and the paste takes on a characteristic, slightly crumbly quality when it reaches the “mature” stage.

Production area
Province of Belluno
Full-fat or semi-skimmed cows’ milk
Up to 15 months
Last Modified: 14/12/2011
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