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P.D.O. Piave cheese

This cheese bears the name of the famous Piave river, whose source is on Mount Peralba (municipality of Sappada) in the Cadore territory. Born of the dairy and cheese tradition of this land where the milk used for its production is collected by the Lattebusche cooperative and follows still ancient methods for its processing and seasoning.

Its strong, rich taste varies according to the aging period, from 20 days to 18 months, which takes place in controlled areas:

In all its varieties, Piave cheese is perfect to be enjoyed alone or with bread and polenta. Many local dishes are made with this product, like “risotto” Piave or the unique ice cream with pears and Piave cheese. So it is a product suitable for different uses and allows even novice cooks to create special dishes.

Thanks to the production process and the quality of the raw material used, Piave cheese has obtained the PDO label (Protected Denomination of Origin), the highest recognition of the European Community for quality food products. The breeds of cattle that produce milk are typical of this area, including the “Bruna italiana”, the “Italian Pezzata Rossa” and the “Italian Frisona”.

The “Consortium for the Protection of Formaggio Piave”, with offices in Busche (municipality of Cesiomaggiore, Belluno), was established in 2010 to protect the PDO from misuse, counterfeiting and unfair competition, promoting it on all markets – both national and international.

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Cooperativa Lattebusche, lavorazione del Piave DOP (foto Lattebusche)
Piave vecchio selezione oro DOP (foto Lattebusche)
Varieta del formaggio Piave DOP (foto Lattebusche)

P.D.O. Piave cheese

Piave vecchio selezione oro DOP (photo Lattebusche)

This cheese bears the name of the famous Piave river, whose source is on Mount Peralba (municipality of Sappada) in the Cadore territory. Born of the dairy and cheese tradition of this land where the milk used for its production is collected by the Lattebusche cooperative and follows still ancient methods for its processing and seasoning.

Its strong, rich taste varies according to the aging period, from 20 days to 18 months, which takes place in controlled areas:

  • Piave Fresco D.O.P. (20/60 days),
  • Piave Mezzano D.O.P. (61/180 days),
  • Piave Vecchio D.O.P. (>180 days),
  • Piave Vecchio Selezione Oro D.O.P. (>12 months),
  • Piave Vecchio Riserva D.O.P. (more than 18 months)

In all its varieties, Piave cheese is perfect to be enjoyed alone or with bread and polenta. Many local dishes are made with this product, like “risotto” Piave or the unique ice cream with pears and Piave cheese. So it is a product suitable for different uses and allows even novice cooks to create special dishes.

Thanks to the production process and the quality of the raw material used, Piave cheese has obtained the PDO label (Protected Denomination of Origin), the highest recognition of the European Community for quality food products. The breeds of cattle that produce milk are typical of this area, including the “Bruna italiana”, the “Italian Pezzata Rossa” and the “Italian Frisona”.

The “Consortium for the Protection of Formaggio Piave”, with offices in Busche (municipality of Cesiomaggiore, Belluno), was established in 2010 to protect the PDO from misuse, counterfeiting and unfair competition, promoting it on all markets – both national and international.

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