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Piave is a hard, cooked P.D.O. cheese produced in the province of Belluno only with high-quality raw materials. It is distinguished by its flavor: sweet and intense, never spicy, with a full aroma reminiscent of Alpine herbs and flowers.
Piave D.O.P. Vecchio, in addition to lactic notes of melted butter, presents strong vegetal scents on the nose
accompanied by barely hinted perceptions of dried fruit. In the mouth, the aromas develop a complex bouquet that, in addition to underlining what has already been perceived on the nose, is enriched with toasted hints. The flavor is characterized by sweet and savory notes, less intense than shorter maturations and with a greater persistence of taste. The color is more intense as is the thickness and hardness of the rind.
Maturation: over 6 months
Aged P.D.O. Piave
€6.00
Piave is a hard, cooked P.D.O. cheese produced in the province of Belluno only with high-quality raw materials. It is distinguished by its flavor: sweet and intense, never spicy, with a full aroma reminiscent of Alpine herbs and flowers.
Piave D.O.P. Vecchio, in addition to lactic notes of melted butter, presents strong vegetal scents on the nose
accompanied by barely hinted perceptions of dried fruit. In the mouth, the aromas develop a complex bouquet that, in addition to underlining what has already been perceived on the nose, is enriched with toasted hints. The flavor is characterized by sweet and savory notes, less intense than shorter maturations and with a greater persistence of taste. The color is more intense as is the thickness and hardness of the rind.
Maturation: over 6 months
INGREDIENTS: MILK, salt, rennet
Fun fact: the production of Piave D.O.P. cheese has been handed down from generation to generation in the Belluno area and its origins date back to the end of the 19th century with the foundation of the first mountain dairies in Italy.
The milk used for the production of Piave D.O.P. cheese comes exclusively from the province of Belluno and is produced, at least 80%, from cattle breeds typical of the production area: the Italian Brown, the Alpine Grey, the Italian Red Pezzata and the Italian Frisona.
Uses and pairings: it pairs well with tasty honeys such as chestnut honey and fragrant jams with an intense flavour. It pairs well with full-bodied red wines such as Pinot Noir D.O.C. and Merlot D.O.C.
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