Piave Fresco

Documenti Ufficiali & Fonti

• Atto di registrazione EUR-Lex

1. cheese.com — Piave Fresco
2. ONAF — 232 Piave Prodotto in provincia di Belluno, è un formaggio semigrasso, da latte vaccino parzialmente scremato, pastorizzato o crudo, a pasta dura, semicotta, con forma cilindrica. Viene prodotto in cinque diverse tipologie/stagionature Piave Fresco 20÷60 giorni, Piave Mezzano 61÷180 giorni, Piave Vecchio > 180 giorni, Piave Vecchio Selezione Oro > 12 mesi, Piave Vecchio Riserva > 18 mesi La crosta, tenera e chiara nella tipologia «Fresco», aumenta di spessore e consistenza con l’avanzare della stagionatura, diventando dura e di una colorazione tendente all’ocra nei tipi «Ve
3. Piave (fromage) — fr.wikipedia (CC BY-SA 4.0) Il s'agit d'un fromage à pâte pressée cuite au lait de vache thermisé. Description Le piave est un fromage à pâte cuite se présentant sous forme de meules cylindriques d'une trentaine de centimètres de diamètre (de 27.5 cm à 32 cm selon l'affinage), d'environ 8 cm de hauteur et pesant autour de 6 kg.
4. Piave (formaggio) — it.wikipedia (CC BY-SA 4.0) Piave Fresco, con stagionatura di 20-60 giorni.
5. Piave (formatge) — ca.wikipedia (CC BY-SA 4.0)
6. Piave (kaas) — nl.wikipedia (CC BY-SA 4.0)
7. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Piave (EUR-Lex, JOC_2020_115_R_0021) The cheese is marketed with the following types: Fresco [fresh]: aged more than 20 days and less than 60 days; diameter 320 mm ± 20 mm; height of the heel 80 mm ± 20 mm; weight 6,8 kg ± 1 kg. ‘Consistency and appearance: characterised by a lack of eyes. It is white and smooth in the Fresco variety but becomes straw yellow with a drier, grainier and more crumbly consistency as it ages, with typical light flaking in the Vecchio, Vecchio Selezione Oro and Vecchio Riserva varieties.’ Amended text: ‘Consistency and appearance: closed, compact, light-coloured and smooth in the Fresco variety but darker in colour with a drier, more grainy and more crumbly consistency as the cheese ages. a lactic aroma, stronger in the younger products; An additional factor is that the environmental conditions, such as temperature and average rainfall, which differ significantly from adjacent areas, permit the development of typical mountain species of vegetation which provide particular aromatic components to milk in the province of Belluno and th a flavour which gradually becomes intense and full-bodied, and slightly sharp in varieties that have been aged for longer, without ever becoming excessive, thus typifying the unique, balanced and easily recognised flavour of ‘Piave’ cheese. ‘Milk pasteurisation at 72 °C +/– 2 °C for 16 seconds achieving a negative reaction to a phosphatase test.’ Amended text: The amendment also meets the requirements of a number of undertakings in the Belluno area, such as mountain holdings or small mountain dairies, which do not have the possibility to pasteurise milk. This amendment will allow the use of raw milk in keeping with tradition. Description of the product to which the name in (1) applies ‘Piave’ is a hard, aged, cylindrical cooked cheese made from cows’ milk.
8. eAmbrosia — Piave (PDO-IT-0686)
9. GOV.UK — piave-cheese (Open Government Licence v3.0)
10. Wikidata Q2277500 (CC0)
11. Piave cheese — en.wikipedia (CC BY-SA 4.0) Piave is a hard, cooked curd cheese, offered at five different ages:
12. formaggio.it — Piave D.O.P. Medio bassa, media.