Piave portion 450 g ca

Piave cheese is produced by adding a specific “lactograft” and a “whey graft” to the milk, respectively from raw milk and processing whey containing enzymes belonging to native strains, essential for giving the product its specific organoleptic properties.
After coagulation by adding rennet, the curd is cooked and molded in molds; then salting by immersion in a solution of water and salt.
Finally the seasoning in warehouses at controlled temperature and humidity.

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