The cheese’s flavour is milky and sweet when it is fresh, which become more intense with ripening.
Fresh Piave DOP is ideal for melting and adding to a variety of local recipes, such as the traditional Belluno dish formai frit, which consists of fried cheese with polenta and kraut.
The Piave DOP cheese was born in the Belluno mountains, near the wonderful Dolomites.
Produced with cow’s milk, this cheese embodies the history of a territory that has always made the breeding of Alpine Brown cows the main economic engine of the region. In 1872 the first social cooperative was born which helped many small producers enhance their products and therefore be able to stay on their land.
The milk used for the production of Piave comes exclusively from the province of Belluno and at least 80% of it is produced by cattle breeds typical of the production zone: Bruna italiana (Italian Brown Cow), Pezzata Rossa italiana (Italian Red Pied Cow) and Frisona Italian (Italian Friesian or Holstein Cow).
The breeding methods follow traditional criteria based on the ties between the cattle breeds and the territory. The cows mountain graze during the summer months and also are fed with natual elements of the territory, namely meadow grass fodder supplemented with cereals, grains and corn.
Piave is a hard, cooked curd cheese with five ages:
Piave Fresco D.O.P. (20/60 days),
Piave Mezzano D.O.P. (61/180 days)
Piave Vecchio D.O.P. (> 180 days),
Piave Vecchio Gold Selection D.O.P. (> 12 months)
Piave Vecchio Riserva D.O.P. (more than 18 months).
The seasoning enhances the aromas of the cheese and makes it versatile in combinations with the great red wines of the Italian tradition.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.