One of the most famous local cheeses, takes its name from the historic Piave river which flows through these valleys.
Piave cheese encloses and intense and full-bodied flavor that grows with the process of curing, preserving a particular taste that makes this cheese something unique.
The milk used for this cheese comes from the cowsheds of Belluno. This kind of cheese has four different ages: fresh, medium, old and gold.
The Piave cheese is a symbol of the poor cuisine of the mountains and nowadays it is consumed both as a table cheese and as an ingredient for typical receipes.
Serving suggestions:
The Piave cheese goes very well with Polenta, both the seasoned, as the Old and the Gold, both the fresh type, which is fried and accompanied by sauerkrauts. ( Polenta is a dish made from maize flour, which is cooked in salted water. It accompanies many dishes and it is served with various dressings).
Certifications:
D.O.P. (protected denomination of origin) and P.A.T. (Traditional Agricultural Product) Web site: www.formaggiopiave.it
