Piave cheese is produced in the province of Belluno, the northernmost tip of the Veneto region, where the fodder, rich in florets, gives the milk particular organoleptic characteristics. Today, it is still produced using the ancient rules of the dairyman's art; it is a hard, cooked curd cheese. Piave Vecchio has a compact, yellow coloured curd and an intense, full-bodied flavour, with a particular taste that makes it absolutely unique.
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