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Piave Cheese

Piave Cheese

Consortium
The Piave Cheese

Piave cheese is produced by using milk exclusively from the Bellunese valleys collected from over 200 stables where cattle, primarily of the Alpine Bruna breed, are fed with local forage rich in inflorences which attribute particular organoleptic characteristics to the milk. Still produced according to ancient rules of the local dairy, captures all the intense and full-bodied flavor that grows with the advance of curing, preserving a particular note in the taste that makes it unique.

Piave cheese is offered in the three classic aging methods, in addition to a "selection" and a "reserve":

  1. fresco or fresh (20-60 days)
  2. mezzano or partially aged (61-180 days)
  3. vecchio or aged (over 180 days)
    - vecchio "Selezione Oro" (over a year)
    - vecchio "Riserva" (over 18 months).

Product Details

Ingredients: Cow milk collected form the Bellunese Valleys

Size: 26/30 cm in diameter

Weight: 5/6 kg

Awards

Cheese Olimpic Games (Switzerland 2009): Piave won the Buonitalia prize as the best italian cheese for export

World Cheese Awards (UK 2011): Piave Cheese won the gold medal in the hard cheese category

CASEUS VENETI (Italy 2011): Piave Cheese was appointed as the best cheese of the event

Nutrition facts label of the
Piave Vecchio "Selezione Oro" (Gold Selection):

Energy 465 kcal
Protein 26 g
Fat 35 g
Calcium 920 mg
 

CLAL focus on: The Piave Cheese Consortium

Name:
Piave Cheese
Consortium:
The Piave Cheese
Establishment year:
2010
Base:
Busche di Cesiomaggiore (BL), Italy
Products
Piave Fresco (Fresh Piave), Piave Mezzano (partially aged), Piave Vecchio (aged), Piave Selezione Oro (Selection), Piave Riserva (Reserve)

Piave cheese is produced by using milk exclusively from the Bellunese valleys collected from over 200 stables where cattle, primarily of the Alpine Bruna breed, are fed with local forage rich in inflorences which attribute particular organoleptic characteristics to the milk. Still produced according to ancient rules of the local dairy, captures all the intense and full-bodied flavor that grows with the advance of curing, preserving a particular note in the taste that makes it unique.

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