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PIAVE: PRODUCTION
: 09/20/2021
PIAVE: PRODUCTION
PIAVE: PRODUCTION
Piave PDO cheese is made exclusively in the province of Belluno, the northernmost part of the Veneto region. The processing cycle for Piave PDO cheese begins with pasteurisation of cow's milk, followed by the addition of typical milk enzymes and rennet, which react with the casein to bring about coagulation.
After curdling, the curd is portioned into circular containers, where it is left to drain to remove excess whey.
The cheeses are pressed and placed inside branded ring moulds, with the name of the cheese engraved on the inside edge.
At this point, the cheeses inside the moulds are placed on special supports and stored in “rest towers”, with controlled temperature and humidity levels, where they remain for an initial, partial ripening and texture development.
After curdling, the curd is portioned into circular containers, where it is left to drain to remove excess whey.
The cheeses are pressed and placed inside branded ring moulds, with the name of the cheese engraved on the inside edge.
At this point, the cheeses inside the moulds are placed on special supports and stored in “rest towers”, with controlled temperature and humidity levels, where they remain for an initial, partial ripening and texture development.
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