Piave DOP Vecchio Selezione Oro is an aged cheese from Veneto named after the river that flows through the valley, the Piave. Piave DOP Vecchio Selezione Oro is made with cow's milk, sourced exclusively from the Belluno area. The cheese has an ivory white to straw yellow paste and a typical hard rind, marked with the brand. The aging of Piave DOP Vecchio Selezione Oro is over 12 months. It is an excellent cheese consumed on its own or grated, with high nutritional value and easily digestible. CERTIFIED BY A CONTROL BODY AUTHORIZED BY MIPAAF Pairings: Piave Oro del Tempo is an excellent cheese consumed on its own or used grated on first courses. Recommended pairing: Ripasso della Valpolicella DOC Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The milk obtained from the evening milking of cows is skimmed and added to the milk of the following morning with calf rennet. The curd is broken at a temperature of about 45 °C. The paste is subjectively placed in molds; followed by a soft pressing, branding, and aging for at least 12 months. Aging: 23 Other: Average values per 100 g of product Energy (kJ) 1938 Energy (kcal) 467 Fat (g) 38 of which saturated fatty acids (g) 26 Carbohydrates (g) 0 of which sugars (g) 0 Proteins (g) 30 Salt (g) 2 0
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Piave DOP Vecchio Selezione Oro is an aged cheese from Veneto named after the river that flows through the valley, the Piave. Piave DOP Vecchio Selezione Oro is made with cow's milk, sourced exclusively from the Belluno area. The cheese has an ivory white to straw yellow paste and a typical hard rind, marked with the brand. The aging of Piave DOP Vecchio Selezione Oro is over 12 months. It is an excellent cheese consumed on its own or grated, with high nutritional value and easily digestible. CERTIFIED BY A CONTROL BODY AUTHORIZED BY MIPAAF Pairings: Piave Oro del Tempo is an excellent cheese consumed on its own or used grated on first courses. Recommended pairing: Ripasso della Valpolicella DOC Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The milk obtained from the evening milking of cows is skimmed and added to the milk of the following morning with calf rennet. The curd is broken at a temperature of about 45 °C. The paste is subjectively placed in molds; followed by a soft pressing, branding, and aging for at least 12 months. Aging: 23 Other: Average values per 100 g of product Energy (kJ) 1938 Energy (kcal) 467 Fat (g) 38 of which saturated fatty acids (g) 26 Carbohydrates (g) 0 of which sugars (g) 0 Proteins (g) 30 Salt (g) 2 0
