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THE PIAVE PDO

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TERRITORY

A child of the Belluno Dolomites, Piave PDO Cheese owes its origins to the tradition, experience and ancient "know-how" of local cheesemakers. We find ourselves in the northernmost part of Veneto, wedged between Trentino Alto Adige in the north-west and Friuli in the east.

It is precisely the Belluno area, with its harsh climate, abundant snows in winter and short, cool summers, but also for the character of the people, linked to ancient local traditions, that represents the typical alpine environment, dominated by imposing and evocative peaks, ranging from Pelmo to Civetta, from Cristallo to Antelao, from Tofane to Marmolada.

A suggestive landscape crossed in all its length by the river Piave, that flows through ancient woods, green valleys and thousands of hectares of pasture, where the typical fodder for livestock grows.

HISTORY

In this alpine setting, where it was impossible to practise the intensive farming typical of the plains, everyday life has long since expressed a natural vocation for dairy farming.

The first cooperative dairy (kasèl in the local dialect) of the newborn Kingdom of Italy, in Canale d'Agordo, dates back to 1872: an absolutely new form of solidarity management for the resources obtained from the breeding of dairy cattle. Although many of these small businesses disappeared after the Second World War due to recession, today in many mountain towns in the Belluno area it is still possible to find traces of those first dairies, where butter was produced, fresh cheeses with an intense milk flavour, called "latteria", and cooked cheeses destined for short and medium maturation.

In other cases, local farmers reacted, joined forces and set up cooperative dairies of larger sizes, stronger and more competitive on the market: these companies, together with the mountain dairies, today represent a great continuity with the ancient production of Piave PDO Cheese.

PRODUCTION

Piave PDO Cheese is produced following the ancient rules of dairy tradition, now collected in a "Production Specification", which provides for the use of cow's milk produced - for at least 80% - from selected animals of the Italian Brown, Italian Red Pied and Italian Friesian breeds, coming exclusively from farms in the Province of Belluno, where both the areas of milk collection and production are defined by the regulations of the Specification. The cows are reared, where the larger and better equipped stables allow it, are free-range and, in some cases, mountain grazed in summer, and feed on the typical polyphyte meadow responsible for the cheese's aromatic structure.

In addition to the quality of milk (breed, breeding farm, origin), all the stages of the production process - from pasteurisation to maturing - but also the composition and individual recipe of the local cheese-making tradition, have a fundamental importance in determining the specific characteristics of the Piave PDO.

Thanks to all these factors and the quality of its raw materials, Piave PDO Cheese has obtained the Protected Designation of Origin, the highest recognition of the European Community for a quality food product.

NUTRITIONAL VALUES

PIAVE PDO CHEESE IS GENUINE!
Both fresh and mature, it is made with natural ingredients, consisting mainly of fresh milk, lactic ferments, rennet and salt.

IT IS A COMPLETE PRODUCT FROM A NUTRITIONAL POINT OF VIEW!
Piave PDO Cheese contains essential amino acids, calcium and phosphorus, and is easily digestible as during the maturing process biochemical changes make fats and proteins easily absorbed.

IT IS A FOOD WITH HIGH TOLERANCE TO ALLERGIES!
In Piave PDO Cheese, lactose is present in very low concentrations, as it has been broken down by fermentation processes.

In short, Piave PDO Cheese is a well-established dietary tradition for many consumers who want a healthy and balanced diet, without sacrificing taste and richness.

THE TYPES

Synonymous with excellence and quality, with its typical cylindrical shape, Piave PDO Cheese is a hard, cooked cheese, and available in five different types of maturation:

 

  • • Piave DOP Fresco (20/60 days' maturing)

  • • Piave DOP Mezzano (61/180 days' maturing)

  • • Piave DOP Vecchio (> 6 months' maturing)

  • • Piave DOP Vecchio Selezione Oro (> 12 months' maturing)

  • • Piave DOP Vecchio Riserva (> 18 months' maturing)

 

 

WHAT DO PEOPLE SAY ABOUT PIAVE CHEESE?

"Piave PDO Cheese is a transformational cheese, an ally in the kitchen and an unfailing companion for aperitifs with friends.
To try in all its variations!"

Spaghetti & Mandolino Blog

WHAT DO PEOPLE SAY ABOUT PIAVE CHEESE?

"Piave PDO Cheese is a transformational cheese, an ally in the kitchen and an unfailing companion for aperitifs with friends.
To try in all its variations!"

Spaghetti & Mandolino Blog

WHAT DO PEOPLE SAY ABOUT PIAVE CHEESE?

"Piave PDO Cheese is a transformational cheese, an ally in the kitchen and an unfailing companion for aperitifs with friends.
To try in all its variations!"

Spaghetti & Mandolino Blog