Piave cheese reaches its full potential after being aged for at least one year, when the structure becomes friable and the taste is full-bodied and absolutely unique. Its peculiarity is that is remains mild, never sharp and maintains a very intense, fruity flavour, characteristic of longer aging, with a lingering taste.

Milk Pasteurized cow’s milk

• Aged more than 12 months
• Rind smooth, even, intense ochre colour
• Curd intense straw-colour, grainy and crumbly
• Holes absent
• Flavour fruity
• Fats as is >35 g
• Protein >26 g
• Shape cylindrical, straight heel, “Piave” mark stamped on the heel
• Dimensions diameter 26/30 cm, height 7.5 cm
• Weight 5.8 kg +/- 1 Kg