It is the most famous cheese typical of Belluno province. Created from the experience of local master cheese makers, it is still produced following traditional methods using pasteurised cow's milk. Thanks to the processing and the quality of the raw materials, Piave cheese obtained Protected Designation of Origin (PDO) status in May 2010. It has a sweet and intense flavour which becomes more pronounced as the cheese ages. It’s offered in various stages of maturation: Fresco (fresh), Mezzano (medium), Vecchio (mature) and Vecchio Oro del Tempo (extra mature). The Fresco type is a white cheese with a soft and light coloured rind. In the more matured versions, the rind is thicker and more consistent and tends to be more brownish in colour while the paste becomes straw yellow.