Kamil Perry
Piave cheese is a traditional Italian cheese named after the Piave River in the Veneto region of northeastern Italy. It is a semi-hard, cow's milk cheese with a distinctive flavor and a rich history. During the cheese-making process, most of the lactose in the milk is fermented, making Piave cheese naturally lactose-free or very low in lactose. This makes it a good option for those with lactose intolerance, although it is always recommended to consult a doctor before consuming any dairy products if you have a severe intolerance. Piave cheese is available in various aging stages, each resulting in different flavors and textures, and can be used in a variety of dishes, making it a versatile cheese.
| Characteristics | Values |
|---|---|
| Lactose-free | Yes, due to the transformation of sugar by lactic ferments into glucose and galactase |
| Flavor | Strong, pleasant, unsalted, sweet, distinctive, intense, full-bodied |
| Aroma | Milk, yogurt, Alpine herbs |
| Texture | Semi-hard, dense, compact, smooth rind |
| Color | Pale yellow, straw-colored rind |
| Type of milk | Cow's milk |
| Region | Piave Valley region of Veneto, Italy |
| Production | Pasteurized, cooked curd, made with microbial or vegetable rennet |
| Varieties | Fresco, Mezzano, Vecchio, Vecchio Selezione Oro, Vecchio Riserva |
| Age | 20 days to over 18 months |
| Gluten-free | Yes |
| Suitable for vegetarians | Yes |
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What You'll Learn
How is Piave cheese made lactose-free?
Piave cheese is a semi-hard, cow's milk cheese with a distinctive flavor and a rich history. It is a traditional Italian cheese that originated in the Piave Valley region of Veneto, Italy. The cheese-making process for Piave involves curdling the milk, draining the whey, and shaping the cheese into molds. It is then left to age for several months, during which it develops its unique characteristics.
Piave cheese is naturally lactose-free due to the way it is made. During the cheese-making process, most of the lactose in the milk is fermented, and the whey, which contains more lactose than the curds, is drained away. As a result, Piave cheese is either lactose-free or very low in lactose. However, it is always recommended that individuals with severe lactose intolerance consult a doctor before consuming any cheese, including Piave.
The aging process also contributes to the reduction of lactose in Piave cheese. As cheese ages, it loses moisture, and the longer it is aged, the less lactose remains in the final product. Piave cheese is available in various ages, from Piave Fresco, aged for 20 to 60 days, to Piave Vecchio Riserva, aged for more than 18 months. The longer aging times of some Piave varieties would result in lower lactose content.
Additionally, the natural aging process of cheese also contributes to lactose reduction. During maturation, the remaining lactose in the cheese transforms into lactic acid, further reducing the lactose content. This natural transformation is part of the aging process that gives Piave its distinctive flavor and texture.
Overall, the combination of the cheese-making process, which includes fermenting milk and draining whey, along with the aging process, results in Piave cheese being naturally lactose-free or very low in lactose. This makes it a suitable option for individuals with lactose intolerance, although consulting a doctor before consumption is always advised for those with severe intolerance.
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What is the origin of Piave cheese?
Piave cheese is a traditional Italian cheese that originated in the Piave Valley region of Veneto, Italy. It is named after the Piave River, which flows through the region of Veneto in northeastern Italy. The cheese is made using traditional methods and is aged for varying lengths of time, resulting in different flavours and textures. The production of Piave cheese is strictly regulated to ensure its quality and authenticity.
Piave cheese has a rich history and is made from cow's milk. The cheese-making process involves curdling the milk, draining the whey, and shaping the cheese into moulds. It is then left to age, often for several months, during which it develops its unique characteristics. Piave cheese has a dense, compact texture and a pale yellow colour. The colour of the pâte is white in Fresco, the youngest variety, and it turns straw-coloured as the cheese matures.
Piave is a hard, cooked curd cheese sold at five different maturation periods. The cheese's texture varies from dense and grainy in younger varieties to a delightful crunchiness in the aged ones, courtesy of protein crystals that form during maturation. The taste of Piave cheese is often likened to a tropical fruit-like sweetness, elegantly balanced with a slightly almond-esque bitterness. As the cheese ages, it develops a more complex character with hints of caramel and a slightly nutty undertone.
Piave cheese is naturally lactose-free because, during the cheese-making process, most of the lactose in the milk is fermented and transformed by lactic ferments into glucose and galactase. It is also gluten-free, making it safe for those with gluten intolerance or Celiac disease to consume. The cheese is very versatile and can be used in baked dishes, cut into slices and served with honey and jams, or combined with a first course.
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What is the flavour of Piave cheese like?
Piave cheese is a traditional Italian cheese made from cow's milk. It is named after the Piave River, which flows through the region of Veneto in northeastern Italy. The cheese is known for its distinctive flavour and rich history.
Piave cheese has a strong, pleasant, and unsalted flavour. It has a delicious scent that recalls milk and yogurt and is very soluble on the palate. The cheese has a dense, compact texture and a pale yellow or straw-like colour. The flavour of Piave cheese varies depending on its age, with a sweet taste that intensifies as it matures.
The cheese is available in five different varieties, each aged for a different length of time, resulting in different flavours and textures. The five types of Piave cheese are:
- Piave Fresco: aged for 20 to 60 days (blue label)
- Piave Mezzano: aged for 61 to 180 days (blue label)
- Piave Vecchio: aged for more than 6 months (blue label)
- Piave Vecchio Selezione Oro: aged for at least one year (red label)
- Piave Vecchio Riserva: aged for more than 18 months (black label)
The younger, less aged versions of Piave cheese have a softer texture and a milder flavour, while the older, more mature versions are harder and have a more intense, full-bodied flavour. Once fully aged, Piave cheese can be grated, and its taste resembles that of young Parmesan.
Piave cheese is a versatile ingredient that can be used in various dishes. It can be baked, cut into slices and served with honey and jams, or paired with cold cuts and first courses. It also pairs well with certain beverages, such as amber and nut brown ales, IPAs, and medium reds like Merlot.
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What is the texture of Piave cheese?
Piave cheese is a semi-hard, cow's milk cheese with a distinctive flavour and a rich history. It is named after the Piave River, which flows through the region of Veneto in northeastern Italy. The texture of Piave cheese varies depending on its age, with a soft and clear rind when fresh, and a hard and brownish rind when aged. The pate is white in its Fresco variety and straw-coloured in its more mature forms.
The cheese-making process for Piave involves curdling the milk, draining the whey, and shaping the cheese into moulds. It is then left to age for several months, during which it develops its unique characteristics. The longer the cheese is aged, the more intense its flavour becomes.
Piave cheese has a dense and compact texture. Its rind is edible but tends to be quite hard, so it is often removed before consumption. The cheese itself is the main attraction, and its texture and flavour make it a versatile ingredient in various culinary applications.
Piave cheese is available in five different varieties, each aged for a different length of time: Piave Fresco, Piave Mezzano, Piave Vecchio, Piave Vecchio Selezione Oro, and Piave Vecchio Riserva. The ageing process gives each variety of Piave cheese its distinct texture and flavour profile.
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How is Piave cheese served?
Piave cheese is a semi-hard, pasteurised, cooked cow's milk cheese with a distinctive flavour and a rich history. It is named after the Piave River, which flows through the region of Veneto in northeastern Italy. The cheese is made using traditional methods and aged for varying lengths of time, resulting in different flavours and textures. Piave cheese has a dense, compact texture and a pale yellow colour. The rind is edible but is often removed before consumption due to its hard texture.
Piave cheese is naturally lactose-free because the sugar in the milk is transformed by lactic ferments into glucose and galactase. This makes it a good option for people with lactose intolerance. However, if you have severe lactose intolerance, it is recommended to consult a doctor before consuming it.
Piave cheese is a versatile option that can be served in various ways. It can be used in baked dishes or cut into slices and served with honey, jams, or cold cuts. It can also be grated or sliced and frozen, although this may affect its texture and flavour.
The cheese comes in five different varieties, each with a unique ageing process:
- Piave Fresco: aged for 20 to 60 days (blue label)
- Piave Mezzano: aged for 61 to 180 days (blue label)
- Piave Vecchio: aged for more than 6 months (blue label)
- Piave Vecchio Selezione Oro: aged for more than 1 year (red label)
- Piave Vecchio Riserva: aged for more than 18 months (black label)
The colour of the cheese pate is white in Fresco and gradually turns straw-coloured as it matures. Similarly, the rind is soft and clear when the cheese is fresh, becoming harder and browner with ageing. The sweet taste of Piave cheese intensifies as it ages.
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Frequently asked questions
Yes, Piave cheese is naturally lactose-free because the sugar in the cheese is transformed by lactic ferments into glucose and galactase.
Piave cheese is a semi-hard, cow's milk cheese with a distinctive flavour and a rich history. It is named after the Piave River, which flows through the region of Veneto in northeastern Italy.
Piave cheese has a strong, pleasant and unsalted flavour. It has a delicious scent that recalls milk and yoghurt and is very soluble on the palate.
