CLAL focus on: The Piave Cheese Consortium
- Piave Cheese
- The Piave Cheese
- Establishment year:
- Busche di Cesiomaggiore (BL), Italy
- 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.