The typical cheeses of the Belluno area are among the most authentic expressions of the Dolomites' culinary heritage. From Piave PDO to schiz, tosella and Morlacco del Grappa, the region offers a wide variety of dairy products that reflect alpine farming traditions, summer grazing and mountain rural culture.
Piave PDO Cheese, the Symbol of Belluno
Piave PDO cheese is the most famous cheese of the Belluno area and is produced exclusively in the Province of Belluno. It is available in different ageing stages, each with distinctive characteristics:
- Piave Fresco: aged for about 20–60 days, with a soft texture and delicate flavour, ideal with bread, honey and dried fruit.
- Piave Mezzano: medium-aged, with a stronger taste and firmer texture.
- Piave Vecchio: aged for more than 180 days, developing complex aromas and pairing perfectly with full-bodied red wines or polenta.
A traditional local combination includes cornmeal polenta, mountain honey and wines produced in the Feltrino area.
Schiz: the Traditional Warm Cheese
Schiz is one of the most characteristic cheeses of the Belluno Dolomites. It is a fresh cheese that is traditionally heated in a pan until it becomes soft and slightly stringy.
It is commonly served:
- with hot polenta
- with local cured meats
- in mountain huts and alpine dairies in the Agordino, Nevegal and Alpago areas
It is a dish deeply rooted in mountain cuisine and rural traditions.
Tosella: the Fresh Cheese of Alpine Huts
Tosella is a fresh cheese typical of Alpine traditions, featuring a delicate flavour and soft texture.
It can be enjoyed:
- fresh, immediately after production
- grilled or pan-fried, becoming creamy and lightly golden
It pairs perfectly with:
- polenta
- seasonal mushrooms
- speck and local cured meats
Alpine Cheeses Produced in Summer
During the summer season, the alpine huts of the Belluno area resume cheese production linked to mountain grazing. The milk comes from cattle raised at high altitudes and fed on mountain herbs, giving these cheeses their distinctive flavour.
Among the best known are:
- Focobon (Agordino and Biois Valley)
- Comelico, with a sweet and delicate taste
- Camolino, with a soft semi-cooked paste
- Civetta, which develops a stronger flavour with ageing
- organic cheeses from the Cansiglio area, produced with milk from pasture-fed cows
In many alpine huts, visitors can watch the cheese-making process and purchase products directly from the producers, enjoying an authentic mountain experience.
Morlacco del Grappa, a Slow Food Presidium
On Mount Grappa, between the Belluno and Vicenza areas, Morlacco del Grappa is produced and recognized as a Slow Food Presidium.
It is a soft cheese with slightly acidic and aromatic notes, closely linked to the traditions of mountain shepherds and summer grazing.
Belluno Cheeses and Lactose Intolerance
Many aged cheeses from the Belluno area are also suitable for people with lactose intolerance, as the ageing process naturally reduces lactose content.
In general:
- long-aged cheeses tend to contain very low amounts of lactose
- fresh cheeses contain higher amounts
Among the most suitable options is Piave PDO Vecchio, while fresh cheeses such as schiz and tosella are generally recommended only for people without lactose digestion issues.
It is always advisable to check the information provided by the producer or on the label.
