Cheese Piave PDO

Formaggio Piave takes its name from the river of the same name that flows from the Bellunese Dolomites to the Venetian plain: an alpine border territory where the cheesemaking tradition of the mountain summer dairies met the needs of the lowland markets, producing a cooked-paste cheese of great versatility and progressive character. The history of Piave is closely tied to that of the Lattebusche Dairy Cooperative, founded in 1947 in Busche in the municipality of Cesiomaggiore (BL) by a group of breeders from the Piave valley. The Piave brand was registered in the 1960s and quickly became synonymous with Bellunese cheese quality. The European PDO was recognised by EU Reg. No. 152/2011. The specification provides for five typologies classified by ageing: Fresco (20-60 days), Mezzano, Vecchio, Vecchio Selezione Oro and Vecchio Riserva. Milk comes exclusively from the province of Belluno, from farms with Brown, Friesian and Red Pied cows. The cooked paste develops an aromatic profile evolving from the sweet and milky notes of the Fresco to the savoury and complex character of the Vecchio Riserva, with notes of Alpine hay, brown butter and dried fruit.

• Temperature: 4-8 degrees C, wrapped in cheese paper
• For very aged versions (Vecchio, Vecchio Selezione Oro): greater tolerance for temperature variations
• Do not freeze the piece; grated is suitable for the freezer
• Use within 3-5 weeks of opening

In the kitchen: Piave Fresco and Mezzano on a board with Venetian cured meats, acacia honey and fruit mustard. Piave Vecchio shaved over beef carpaccio or radicchio and walnut salad. Grated over Venetian pasta dishes: Bigoli in Salsa, Pasta e Fagioli alla veneta, radicchio risotto. As a fondue cheese in younger versions. Paired with Amarone della Valpolicella or Valpolicella Ripasso in more aged versions.

Certification: PDO — Protected Designation of Origin (EU)

Description:
Cheese with a sweet and intense flavour, never sharp, with an aroma of alpine herbs and flowers. Produced in the province of Belluno (Veneto). Five ageing stages: Fresco (20–60 days), Mezzano (2–6 months), Vecchio (6+ months), Vecchio Selezione Oro (12+ months), Vecchio Riserva (18+ months). Naturally lactose-free.

Certifying body:
Consorzio Tutela Formaggio Piave DOP + CSQA Certificazioni

🌐 Official website  |  📄 Production specification (PDF)

• Allergens: cow's milk
• Lactose: minimal residue in versions aged over 10 months (Vecchio, Vecchio Riserva)
• Gluten: absent
• Pregnancy: suitable in versions from pasteurised milk and long ageing; check label
• Vegan/vegetarian: not suitable (animal rennet)