Our ballistic gelatin can be re-melted an average of eight to 10 times, depending on how well you care for it. After the 10th time, the oil in the gel will begin to turn it brown, which is merely an aesthetic change. The gel will stay within calibration even if it is no longer clear.
As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only official Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region. Piave Vecchio Riserva (more than 18 months aging - black label).
Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without any open holes.The colour of the pate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages.The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese.Its mild, sweet and delicate taste can be paired with Zinfandel or full-bodied red wine like Barolo and Amarone. sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages. The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese.