M�rke: Altri

The earliest productions codified with the name “Piave” date back to 1960, an era in which Piave cheese was produced in limited quantities and known only in the area of origin. Thanks to its growing success among consumers, the quantity produced has grown to a current production of 350 thousand wheels a year. The fame of this local cheese has travelled beyond the boundaries of Belluno, first to the rest of Veneto and then on to vast areas of northern and central Italy as well as abroad, in particular the United States and Canada.

Piave Mezzano D.O.P. (61/180 days)

A hard, cooked curd cheese, compact and without holes; the flavour is strong and pleasant, slightly salty; the fragrance is very reminiscent of milk and yogurt; it is a cheese that melts on the palate.

Milk Pasteurized cow’s milk
Aged 61-180 days
Rind smooth, even and thin
Curd light straw-coloured
Holes absent
Flavour full-bodied and sharp
Fats as is 34 g +/- 4 g
Protein 25 g +/- 4 g
Shape cylindrical, straight heel, “Piave” mark stamped on the heel
Dimensions diameter 29/33 cm, height 8 cm
Weight 6.6 Kg +/- 1 kg