Piave DOP cheese: fresh or aged, from Belluno tradition.

Piave DOP Cheese, a cheese from the Belluno area produced according to the ancient rules of cheesemaking, is now recognized and formalized with a production specification that requires the use of cow's milk produced exclusively in the farms of the province of Belluno, where the Italian Brown, Red Pied and Italian Holstein breeds are present. Piave DOP cheese comes in short, medium and long aging, and depending on this, the texture can be semi-hard or hard.

Thanks to traditional processing and the highest quality of raw materials used, this cheese has obtained the DOP recognition of protected designation of origin, the highest recognition by the European Community for a food product made strictly according to tradition.

Piave DOP Cheese: the origins

Piave DOP cheese, named after the river of the same name that flows through the Belluno area, has been known since around 1960, when it was produced in limited quantities and known only in the surrounding area of production. Subsequently, due to increasing demand, production grew to the current output of about 350,000 wheels per year. Now, Piave DOP is so loved that it has crossed every border, gaining great appreciation even abroad, and deserving of protected designation of origin, the most significant European recognition.

Piave DOP Cheese: the production

Piave DOP cheese is produced by adding a milk starter and a whey starter with specific characteristics, made from raw milk and whey that contain fundamental cultures; thanks to these, the cheese will have its typical organoleptic characteristics. After coagulation, which occurs by adding rennet, the curd is cooked and prepared in molds. Next, the salting occurs by immersion in a balanced solution of water and salt. The final step is aging, which takes place in warehouses with controlled temperature and humidity levels.

The aging of Piave DOP cheese varies depending on the type: it will be from 20 to 60 days for the Fresh, from 61 to 180 for the Medium, over 180 days for the Old, over 12 months for the Old Selection Gold and over 18 months for the Old Reserve. Naturally, each type enjoys DOP certification.

Piave DOP cheese: the characteristics

Piave DOP cheese comes in wheels with a diameter of 27 to 32 cm, with a height of 7 or 8 cm. The weight varies depending on the aging: it will be about 7 kg for the Fresh, 6.5 kg for the Medium, 6 kg for the Old, 5.8 kg for the Old Selection Gold and 5.5 kg for the Old Reserve. The rind is tender and light for the Fresh, while it increases in thickness and texture with aging, becoming harder and ochre-colored. The paste is compact and without holes, lighter in the Fresh while acquiring a more intense straw-yellow color in the more advanced aging, when it becomes more crumbly, a typical texture for grating cheeses. On the palate, Piave DOP cheese is intense and full-bodied with a crescendo of sensations based on the aging period, always maintaining the characteristic notes that make it a unique cheese.

Piave DOP cheese: pairings and recipes

Piave DOP cheese can be enjoyed in various ways, both on its own and on a platter with high-quality cold cuts, alongside honey and jams that enhance its flavor. Depending on the aging, different pairings are recommended. As for wines, the younger types of Piave DOP cheese pair well with younger wines, while the older ones with fuller-bodied wines. Here are the best pairing recommendations!

The Fresh Piave DOP cheese works well as an appetizer or aperitif, alongside acacia honey and a glass of Conegliano Valdobbiadene or Prosecco Superiore. The Medium Piave DOP cheese can be paired with a red onion jam from Tropea, alongside a Cabernet Sauvignon DOC. The Old Piave DOP cheese pairs very well with chestnut honey and a Pinot Noir or Merlot. The Old Selection Gold Piave DOP cheese goes perfectly with a Treviso red radicchio jam, alongside a Ripasso wine from Valpolicella. The Old Reserve Piave DOP cheese can be paired with a fig and walnut jam or a vegetable jam of radicchio and celery, alongside an Amarone Classico from Valpolicella.

Piave DOP cheese can also be used in cooking to create delicious recipes for first courses, appetizers, or unique dishes, to be enjoyed in good company, always making a great impression! Here are some simple and quick recipes!

Puff pastry tart with Fresh Piave DOP cheese: a simple and tasty dish, suitable for an appetizer, an aperitif, or to take with you for an outdoor outing. You will need Fresh Piave DOP cheese, puff pastry, butter, and eggs. Start by rolling out the pastry and dividing it into two parts: one of the two is used to line a baking tray. Cut the Piave DOP cheese into cubes, and melt it with the butter in a double boiler. When the mixture is melted, add the egg yolk and mix. Pour the cream into the prepared baking dish lined with pastry, cover with the other part of the pastry, and make small cuts on the surface. Bake at 150 degrees for about 40 minutes, or until the top is golden brown. Remove from oven and enjoy!

A recipe for truly delicious first course is Shell Fondue. To prepare it, you will need Medium Piave DOP cheese, Old Piave DOP cheese grated, shells, shallot, Brussels sprouts, butter, cream, and salt. Sauté the chopped shallot in butter with the cooked and finely chopped Brussels sprouts. Add the cream, salt, diced Medium Piave DOP cheese and cook until the cheese is melted. Cook the shells and at the end of cooking pour them into the sauce, mix well and sprinkle with grated Old Piave DOP cheese. This dish is a delight even for children, who will finally eat Brussels sprouts without complaining!

Let's think of a truly delicious second dish for everyone: Piave DOP cheese cutlets. To prepare them, you will need Fresh Piave DOP cheese, 00 flour, eggs, breadcrumbs and oil for frying. Cut the cheese into slices about one centimeter thick. Dredge the slices in flour, dip them in beaten egg and coat them in breadcrumbs. Fry in hot oil and enjoy!

Piave DOP cheese is a versatile ingredient, an ally in the kitchen and an essential companion for aperitifs with friends. Try it in all its versions, with the tips from Spaghetti & Mandolino!

Antonella Iannò