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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).

Organoleptic characteristics
Aspect: semi-hard or hard, yellow paste with scarce eyes
Taste: sweet with more or less intense spicy notes, according to the length of ripening
Serving suggestions: Full bodied red wines. Chestnut honey, hot fruit chutney. Fresh fruit (apples and Passacrassana pears). Homemade bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least one month
Production period: period: throughout the year
Fats: 35% F-Dm
Weight: 5-7 kg
Size: 30-35 cm diameter, h. 6-8 cm
Producers: dairies from the Belluno’s area