As Piave has a protected designation of origin (DOP),[1] the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.

[2][3] Piave is a hard, cooked curd cheese, offered at five different ages:[4][5] Piave cheese has a dense texture, without holes, and is straw-yellow in hue.

Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavor.

As an indication of its certification, the rind is branded repeatedly with "Piave".

[6] Piave is sold throughout Europe and in the US as a hard cheese, at which point its taste resembles that of a young Parmesan.