Piave Italian cheese, Kyiv

Piave cheese is produced in the province of Belluno, located in the northernmost part of the Veneto region (Italy), from the milk of cows that graze exclusively on the territory of the province of Belluno, withwith the addition of starters, containing special autochthonous lactic acid bacteria obtained locally from raw milk orwhey, which is important for giving cheese special taste qualities.
No other name would be so suitable for the most famous andtypical cheese Belluno, which leads with its history to the ancient cheese-making traditions of the land crossed by a majestic river.
The ripening period of cheese depends on the category: from 20 to 60 days for young, from 61 to 180 days for Mezzano (Mezzano - medium aging), more than 180 days for Vecchiio (Vecchio - mature), more than a year for Vecchio Selezione Oro (Vecchio Selezione Oro - mature golden selection) and more than 18 months for Vecchio Riserva (Vecchio Reserve - mature Reserve). Each of these categories is marked with the DOP sign