Piave DOP Vecchio Selezione Oro

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The Piave DOP Vecchio Selezione Oro is a cheese of Venetian origin produced with cow's milk, a cheese that ages for over 12 months before being marketed. Piave cheese reaches its maximum expression after a maturation of at least one year, that is, when the structure becomes crumbly and the taste is full and absolutely unique. Its peculiarity is to remain always sweet, never spicy and to have a fruity and very intense taste, characteristic of the most advanced maturations, with a strong persistence on the palate.

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ingredients

Latte vaccino, sale, caglio. Crosta non edibile.

Size

500 g c.a. 1 kg c.a. 1,5 kg 2.6 kg c.a. 6 kg c.a.

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Piave DOP Vecchio Selezione Oro

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Piave DOP Vecchio Selezione Oro is a Veneto aged cheese named after the river that crosses the valley of the Piave. Piave DOP Vecchio Selezione Oro is produced with cow's milk, more than 80% of the milk used comes from the Belluno area. The cheese is ivory-white in colour tending towards straw yellow and has a typical hard rind, covered by the brand. The maturation of Piave DOP Vecchio Selezione Oro is over 12 months. Excellent cheese eaten pure or grated, with a high nutritional value and easily digestible. CERTIFICATO DA ORGANISMO DI CONTROLLO AUTORIZZATO DAL MIPAAF

More Information
ingredients	Latte vaccino, sale, caglio. Crosta non edibile.
Size	500 g c.a. 1 kg c.a. 1,5 kg 2.6 kg c.a. 6 kg c.a.
Storage	To be stored in a cool and dry place. Cover the sliced side with a cloth.
Location	Via Nazionale, 59 - 32030 Busche di Cesiomaggiore (BL)
more informations	Parametro Valori medi su 100 g di prodotto Energia (kJ) 1938 Energia (kcal) 467 Grassi (g) 38 di cui acidi grassi saturi (g) 26 Carboidrati (g) 0 di cui zuccheri (g) 0 Proteine (g) 30 Sale (g) 2,0
Allergens	latte
Milk	Vaccino
Aging	long-ripened
How it's made	The processing cycle of Piave PDO cheese begins with the cleaning and pasteurisation of raw milk, followed by the loading of milk and lactic ferments into the boiler, followed by the phase of curdling by the addition of rennet, obtained from the stomach of calves, which, by acting on casein - the main protein in the milk - determines its coagulation. It is important to take into account the fact that, for each type of semi-cooked and cooked cheese, correspond to technical production specifications in relation to the degree of cooking of the curd (time and temperature) and, above all, in the preparation of the basic recipe (milk, ferments, rennet and salt), in which often resides the art of the cheesemaker". The curdling is followed by the portioning of the curd into circular containers in which it is collected and left to drain to eliminate the excess whey. At this point, a dragging chain hooks up the container and leads it to the pressing area where, with the aid of hydraulic pumps, the cheese is pressed for about 40 minutes, losing further humidity and assuming the right degree of compactness. At the end of the pressing phase, the cheese is removed from the moulding container and placed inside a ring called "fascera", on whose inner edge the name of the cheese is engraved. This is the marking phase, during which the outer edge of the cheese, known as the 'scalzo', is marked with the product's identification mark. At this point, the cheese, wrapped in the fascera and placed on special supports, is stowed in the "resting towers", within which it remains for 12 hours for a first, partial ripening and weaving. At the end of the 'resting towers', the cheese is more intense yellow in colour and has a thin permeable rind that makes it compact and allows it to be immersed in brine (a solution of water and salt) for the last phase of the cycle, i.e. salting, which lasts for a minimum of 48 hours. At the end of the production cycle, the cheese is ready to be sent to the maturing warehouse, stored on wooden shelves and periodically brushed, turned over and kept in optimal conditions of temperature and humidity for the time necessary for maturation. All the stages of the production process are of fundamental importance in determining the specific characteristics of Piave PDO cheese, even if other factors operate upstream: the quality of the milk, determined by the breed of animal, the farming methods and the areas of origin, and, as already mentioned, the composition of the recipe, which is the result of the local dairy tradition. "
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

Piave DOP Vecchio Selezione Oro is an excellent cheese consumed in purity or used in creaming in risotto. Recommended combination Ripasso della Valpolicella DOC

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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