Piave Goes Lysozyme Free, Ensuring Safety For Consumers With Egg Allergies

February 26, 2020 Atalanta

iave—the deliciously nutty cow’s milk cheese from northern Italy’s Belluno region—is excited to announce that the majority of its line is now 100% free of lysozyme. Lysozyme is a protein derived from egg white, used as an all-natural preservative in cheesemaking. It is completely safe for most people—but for those with allergies to eggs, lysozyme can pose a risk.