Piave cheese is produced in the province of Belluno, the northernmost tip of the Veneto region. Piave is a name that evokes deep feelings linked to both dramatic and heroic historical events; an important part of the Italian vicissitudes of the 20th century were played out in the Veneto valleys and plains through which the legendary Piave river flows.

The source of the Piave river is found on mount Peralba in the heart of the Dolomites. A tortuous course brings the Piave to the valley floor, first in Cadore and then in the valley basin between Belluno and Feltre where the river flows more slowly until it meets the plain at the foot of the Veneto pre-alps in the province of Treviso.

And so, no name other than Piave can better identify the Belluno territory’s most important typical cheese, born of the dairy and cheese tradition of this land where the milk used for its production is collected and which is crossed in its entire length by that ancient river.
In fact, Piave cheese epitomises this land through its intense, full-bodied flavour that increases with aging, and a particular taste that makes it absolutely unique among cheeses.

Piave is a cheese that brings to mind the traditions of the Belluno mountains: born of the experience of the local “casari” or cheese makers, it passes down the richness of the flavour and the culture of a territory replete with tradition and history from generation to generation.