Piave DOP is the most famous of the typical cheeses from Belluno. Born from the experience of local master cheesemakers, it is still produced today in accordance with traditional methods. Thanks to the processing and the quality of the raw materials used, since May 2010, Piave cheese has obtained the Protected Designation of Origin (DOP). It possesses an intense flavor that becomes stronger as it ages. In this aging, which lasts for at least 12 months, the rind is thick, consistent and tends to brown, while the paste is straw-colored. Piave DOP cheese is exclusively produced in the province of Belluno, located in the northernmost part of Veneto and nestled between Trentino Alto Adige and Friuli. Piave DOP is made with whole pasteurized cow's milk collected exclusively in the Belluno valleys from typical breeds of the production area, including the Italian Brown, fed with local forage rich in blossoms that give the milk special organoleptic characteristics.
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Piave DOP is the most famous of the typical cheeses from Belluno. Born from the experience of local master cheesemakers, it is still produced today in accordance with traditional methods. Thanks to the processing and the quality of the raw materials used, since May 2010, Piave cheese has obtained the Protected Designation of Origin (DOP). It possesses an intense flavor that becomes stronger as it ages. In this aging, which lasts for at least 12 months, the rind is thick, consistent and tends to brown, while the paste is straw-colored. Piave DOP cheese is exclusively produced in the province of Belluno, located in the northernmost part of Veneto and nestled between Trentino Alto Adige and Friuli. Piave DOP is made with whole pasteurized cow's milk collected exclusively in the Belluno valleys from typical breeds of the production area, including the Italian Brown, fed with local forage rich in blossoms that give the milk special organoleptic characteristics.
