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Ascribable to the Friulian Latteria’ family, it is produced in three versions with different ripening periods: fresh (one to two months), medium (three to four months) and ripened (six to twelve months).

Caratteristiche organolettiche
Aspetto: semi-hard or hard, yellow paste with scarce eyes
Sapore: sweet with more or less intense spicy notes, according to the length of ripening
Abbinamenti: Full bodied red wines. Chestnut honey, hot fruit chutney. Fresh fruit (apples and Passacrassana pears). Homemade bread
Caratteristiche tecniche
Latte: skimmed, raw or pasteurised, cow’s milk
Lavorazione: artisan
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least one month
Produzione: period: throughout the year
Grassi: 35% F-Dm
Peso: 5-7 kg
Dimensioni: 30-35 cm diameter, h. 6-8 cm
Produttori: dairies from the Belluno’s area