Piave cheese is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), DOP - Piave Cheese Consortium: The consortium overseeing the use of the name Piave the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.

Piave Cheese Consortium Piave is a hard, cooked curd cheese, offered at 5 different ages:

  • Piave Fresco (20 to 60 days aging - blue label)
  • Piave Mezzano (61 to 180 days aging - blue label)
  • Piave Vecchio (more than 6 months aging - blue label)
  • Piave Vecchio Selezione Oro (more than 12 months aging - red label)
  • Piave Vecchio Riserva (more than 18 months aging - black label).

Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavor. Piave's rind is impressed repeatedly in vertical direction with the name of the cheese. How - Piave Cheese Consortium Piave is sold throughout Europe and even in the US as a hard cheese at which point its taste resembles that of a young Parmigiano Reggiano. The red label is aged at least 1 year and is called Vecchio (Piave Vecchio Selezione Oro), while the blue label is softer. Both are available all over Europe and can also be found in the US, primarily at specialty shops.

food and wine,, Belluno Province,


The vast green mass of land next to the Dolomites is the perfect habitat for outdoor cattle farming, and it is possible to obtain excellent raw materials to make exquisite high-quality specialties. Ancient techniques, practised with love do the rest. The main ingredients of Belluno’s cuisine are simplicity and genuineness, together with delicious cheese, excellent meat and tasty cold cuts.  And, obviously, there is the main ingredient of the Venetian art of cooking: polenta. It can be a single course or perfectly served with a slice of Casél dell’Agordino, Contrin, Nevegal or Casalingo d’Alpago, great local dairy products.

Polenta can also be served with a slice of exquisite speck ham of Cadore or salame from the Belluno area, both of them made with the meat from Alpine reared cattle.  Another typical dish that reflects traditional local flavors is polenta served with game.  For any other combination it is worthwhile exploring the area of Belluno and taste the original and exquisite recipes of the locals.

Amongst the traditional specialties there is kodinzon, a jam made with dried apples from local cultivation. The apples are cooked to obtain a purée, then dried; the Pastin, flat meat balls made with sausage then fried or grilled.  Another good recipe is the Risotto Lamonese, called “the food of the poets,” with exquisite Lamon beans flavoured with bay leaves.

food and wine,, Belluno Province,


Foods of the Belluno Province


Slow Food restaurants in the Belluno Province of Veneto Italy.

Town Location

Canale d’Agordo

Alle Codole

Via XX Agosto, 27

Tel – 0437-590396

Pieve D’Alpago


Rifugio Carota

Località Carota, 2

Tel – 0437-478033

Seren del Grappa

San Siro

San Siro

Via San Siro, 8 A

Tel – 0439-44628

food and wine,, Belluno Province,

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