Fresco
- Maturation
- More than 20, less than 60 days
Piave
Piave is a cooked-curd cow’s milk cheese from Belluno, with a compact texture that becomes drier and more crumbly with aging.
- Milk
- Cow’s milk
- Protection
- DOP
- Maturation
- Fresco: over 20 days; Riserva: over 18 months
Choose the form
Mezzano
- Maturation
- More than 60, less than 180 days
Vecchio / Selezione Oro
- Maturation
- Over 6 months; Selezione Oro over 12 months
Vecchio Riserva
- Maturation
- More than 18 months
Two starters and a cooked curd
Piave uses cow’s milk from the province of Belluno, with its fat content adjusted before cheesemaking. Milk and whey starters are made locally using native cultures. Rennet sets the milk, then the curd is cut into rice-sized grains, cooked and formed into wheels.
The wheels are pressed, marked with the Piave name and salted in brine before maturation. Younger cheese has a compact, pale interior; with longer aging, the paste becomes deeper yellow, drier, more granular and crumbly.
What to pour with it
SoaveTry Piave with Soave in a cheese-and-wine tasting.
ValpolicellaTry Piave with Valpolicella in a cheese-and-wine tasting.
BardolinoOur suggestion: try Piave with Bardolino in a comparative cheese-and-wine tasting.
Bardolino SuperioreTry Piave with Bardolino Superiore in a comparative cheese-and-wine tasting.
Choosing Piave
Use the full protected name, Piave DOP, when choosing this cheese. Fresco matures for more than 20 days; Riserva for more than 18 months.
Questions worth asking
Which milk is used?
It is made with cow’s milk.
Where is the protected area?
The whole production process takes place in Belluno province, Veneto.
How long does it mature?
Fresco matures for more than 20 days; Riserva for more than 18 months.
