Piave DOP

Part of the Veneto "latteria cheeses" family, it is produced in three versions with different ageing periods: Piave DOP Fresco (20 / 60 days), Piave DOP Mezzano (61 / 180 days), Piave DOP Vecchio (over 180 days), Piave DOP Vecchio Selezione Oro (>12 months) Piave DOP Vecchio Riserva (over 18 months).

Organoleptic characteristics

Aspect and texture
semi-hard or hard, yellow paste (colour more intense with ageing) with no 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
5,5 - 7 Kg (depending on ageing period)
Dimensions
27-32 cm diameter, h. 7-8 cm
Producers
Dairy from the Belluno’s area
Whole cheese code
n.d.
Cutted cheese code
n.d.

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