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It is the most famous cheese typical of Belluno province. Created from the experience of local master cheese makers, it is still produced following traditional methods using pasteurised cow's milk.

Thanks to the processing and the quality of the raw materials, Piave cheese obtained Protected Designation of Origin (PDO) status in May 2010.

The flavour is sweet and intense, increasing in intensity as it matures. It is available Fresh, Semi-Mature, Mature and Extra Mature Gold Selection.
The Fresco type is a white cheese with a soft and light coloured rind.
In the more matured versions, the rind is thicker and more consistent and tends to be more brownish in colour while the paste becomes straw yellow.

Nutritional Information (for 100 gr.)*

 Energy: 1825 kJ - 440 kcal
 Protein: 26 g
 Carbohydrates: 0 g
 Fats: 35 g of which saturates: 25 g
 Salt: 1,8 g
*Piave Vecchio

Production techniques

Produced from whole cow’s milk collected exclusively in the Belluno valleys from races typical of the production area, such as the Italian Brown cow. This animal is fed local fodder rich in inflorescences which give the milk particular organoleptic properties.
 The cheese’s production process has evolved over time and, thanks to greater automation, can now ensure high quality standards without compromising the product’s typical characteristics developed through artisan experience.


 Fresco: from 20 to 60 days
• Mezzano: from 61 to 180 days
• Vecchio: over 6 months
• Vecchio Selezione Oro : over 12 months


Piave cheese is only produced in the province of Belluno, located in the northernmost part of the Veneto region and wedged between Trentino Alto Adige and Friuli. The legendary Piave river flows through this area dominated by the famous and suggestive Dolomite mountains: from its source on Mount Peralba in the northernmost part of the province, passing through Cadore and Feltrino until it meets the plain at the foothills of the Veneto Alps.