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Cheese from Italy, Veneto
Cow milk from the province of Belluno is part-skimmed and, if the dairy wishes, pasteurised, then soured with two home-made starters, a milk starter and a whey starter of native strains, and set with calf rennet at 34–36 °C. The rice-size curd is semi-cooked at 44–47 °C, moulded in bands that print the name on the side, pressed and brined. It ripens at 10–14 °C and is sold from Fresco (20–60 days) to Vecchio Riserva (over 18 months).
| Cow milk from the province of Belluno, at least 80% from Italian Brown, Italian Red Pied, Italian Friesian and Grey Alpine cows and their crosses; collected over at most 3 days | [piave-2020][onaf-sheet] |
| Natural milk starter (lattoinnesto) made from thermised local milk, acidity 10 °SH/50 ± 30.1–0.5 l per hl of milk | [piave-2020][onaf-sheet] |
| Natural whey starter (sieroinnesto) made from the dairy's whey, acidity 27 °SH/50 ± 30.3–0.7 l per hl of milk | [piave-2020][onaf-sheet] |
| Calf rennet, 50% chymosin | [onaf-sheet] |
| Lysozyme (E1105), optional, at the legal dose | [onaf-sheet] |
| Salt, as brine | [onaf-sheet] |
| Starter | natural milk starter and whey starter of native strains, both made in the dairy |
Total time across the recorded steps: 20 days
What changes: Some of the cream is spun off the milk
Pasteurisation is allowed but not required, so small mountain dairies may use raw milk. Preservatives in the collected raw milk are banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk from the province of Belluno is part-skimmed and, if the dairy wishes, pasteurised, then soured with two home-made starters, a milk starter and a whey starter of native strains, and set with calf rennet at 34–36 °C. The rice-size curd is semi-cooked at 44–47 °C, moulded in bands that print the name on the side, pressed and brined. It ripens at 10–14 °C and is sold from Fresco (20–60 days) to Vecchio Riserva (over 18 months). Made in 6 steps over 20 days. The longest step, ripen, takes at least 20 days (European Commission 2020) and runs at 10–14 °C (ONAF (national organisation of cheese tasters)).
| Main step | at least 20 daysSet[piave-2020] | Ripen |
|---|---|---|
| Temperature | 10–14 °CReported[onaf-sheet] | Ripen |
Made only from Belluno milk with two starters grown in each dairy, a milk starter and a whey starter of native strains. Five age classes run from 20 days to over 18 months.
The milk may be raw or pasteurised, and Fresco can be sold from 20 days. Where the milk is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli. Its page does not say whether Piave counts. The PDO text calls the paste cooked and ONAF semi-cooked, with the curd at 44–47 °C. Rind treatments against surface moulds are allowed.
Every number is labelled with how it is known. How this atlas is made
The Piave consortium traces the dairy tradition of Belluno to the first cooperative dairy of the new Kingdom of Italy, founded on 8 January 1872 at Canale d'Agordo by the parish priest don Antonio Della Lucia, where farmers worked their milk in turn (latteria turnaria). Many of these small dairies closed after the Second World War, while others merged with neighbouring villages into larger cooperatives. The ONAF sheet notes that Belluno milk averages 3.93% fat and 3.35% protein, more than milk from the other Veneto provinces (3.69% and 3.27%).
