The production of the first cheeses under the name "Piave" dates back to 1960. At that time, it was produced in limited quantities in shift creameries and was known only in its area of origin.

Certain historical documents confirm the origin of this traditional cheese. For example, an article published in "L'agricoltura Bellunese", a monthly journal, on June 6 1966 tells that "Out of the 100 quintals (22,000 lbs) of milk given by dairy farmers to the Latteria della Vallata Feltrina, a third is used to produce Piave and Fior di Latte cheese".

Most of the production area falls within the borders of the Adamello Brenta Nature  Park. This Park, extending over 61,000 hectares, includes the entire Brenta Dolomites range and a consistent portion of the Adamello and Presanella group, all the way to the border with the province of Brescia. Lake Garda is just a few chilometres away, as the crow flies. 
 
This brief geographic description is to demonstrate that within the production area  described, the meadows and pastures ranging from the feet of the mountains up to high altitudes are essential not only as feature of the landscape but as main food source for the over 7 thousand milk cattle belonging to three different breeds: Brindled Black, Brown Swiss and Rendena. The last one takes its name from the valley (Val di Rendena) from which is originates. It is a very hardy breed, well suited for the conditions of the Alpine pastures where it spends the summer months. Thanks to its natural stamina, the Rendena breed is the most suitable for the production of organic milk because it can feed solely on hay and does not require medication since it can be treated with natural means and methods.

The Marend has an important social function. People of all walks of life invite each other for an afternoon snack and enjoy chatting or playing cards over a glass of wine and a few slices of Speck. The Marend is the snack of choice for the hard work on the fields, to bring on a pilgrimage or on the long hikes to the Alpine pastures, for mountain climbing, hunting, fishing or on long journeys. The most important part of the Marend and the host’s pride is always a delicious Speck, no matter whether it is smoked streaky speck or smoked ham. It must be aromatic, yet mild, carefully smoked and well matured, the meet must have a rich red colour and the fat must be firm, not rubber like. Good Speck is never too salty, nor too soft or too dry. It must not have a rancid taste or greyish colour.

The Marend has an important social function. People of all walks of life invite each other for an afternoon snack and enjoy chatting or playing cards over a glass of wine and a few slices of Speck. The Marend is the snack of choice for the hard work on the fields, to bring on a pilgrimage or on the long hikes to the Alpine pastures, for mountain climbing, hunting, fishing or on long journeys. The most important part of the Marend and the host’s pride is always a delicious Speck, no matter whether it is smoked streaky speck or smoked ham. It must be aromatic, yet mild, carefully smoked and well matured, the meet must have a rich red colour and the fat must be firm, not rubber like. Good Speck is never too salty, nor too soft or too dry. It must not have a rancid taste or greyish colour.