Patrick Oconnell
Piave cheese is a hard, cooked curd cheese made from cow's milk and named after the Piave river in Northern Italy. It is often compared to Parmesan cheese, with some describing it as a fruity Parmesan, and others as Parmesan's cousin. The cheese is available in five different varieties, depending on the length of aging, with the youngest being Piave Fresco, aged for 20 to 60 days, and the oldest being Piave Vecchio Riserva, aged for more than 18 months. The longer Piave is aged, the harder and more suitable for grating it becomes.
| Characteristics | Values |
|---|---|
| Texture | Dense, chewy, creamy, smooth |
| Flavor | Salty, fruity, butterscotch-y, nutty, sweet, slightly bitter |
| Crystals | Present |
| Rind | Soft and clear when fresh, hard and brownish when aged |
| Color | Straw-yellow |
| Age | 5 varieties ranging from 20 days to 18+ months |
| Similarity to Parmesan | Resembles young Parmesan in taste, similar to Parmigiano Reggiano in texture |
| Wine pairing | Pairs well with red and white wine |
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What You'll Learn
Piave Stravecchio is Parmesan's cousin
Piave Stravecchio is often referred to as Parmesan's cousin. This is because, like Parmesan, it is a hard, cooked curd cheese made from cow's milk. However, Piave is named after the Piave river in Northern Italy, and its production is limited to the Dolomites area in the province of Belluno, in the northernmost tip of the Veneto region.
Piave cheese has a dense texture without holes and a straw-yellow hue. Its flavour is slightly sweet, and it becomes harder and develops a more intense, full-bodied flavour as it ages. The rind is soft and clear when fresh, but it hardens and turns brown with ageing.
Piave Stravecchio is one of five types of Piave cheese, each differing in age. The other four types are Piave Fresco, Piave Mezzano, Piave Vecchio, and Piave Vecchio Selezione Oro. Fresco is aged for 20 to 60 days, Mezzano for 61 to 180 days, Vecchio for more than 6 months, and Vecchio Selezione Oro for at least a year. Piave Stravecchio, the oldest of the five, is aged for at least 12 months and up to 18 months or more.
The longer ageing of Piave Stravecchio gives it a more complex flavour and texture than the other varieties. It is described as having a tender, supple, and creamy texture, with a multi-layered flavour that is at first salty, then fruity, then butterscotch-y, and finally nutty. It also contains delicate crystallized proteins that add a crunchy texture. These characteristics make Piave Stravecchio a versatile cheese that can be eaten straight, grated on pasta, cooked with, or even enjoyed as a dessert by dipping chunks of it in honey.
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Piave Vecchio is like a fruity Parmesan
Piave Vecchio is a pasteurized cow's milk cheese from the Veneto region of Italy. It is named after the Piave river in Northern Italy. It is aged for at least 6 months, with some varieties aged for 12 months or more. The cheese has a dense, chewy, and creamy texture, making it ideal for eating straight or grating over pasta.
Piave Vecchio has a complex, multi-layered flavor that has been described as fruity, nutty, salty, and butterscotchy. It has hints of tropical fruit sweetness, such as guava and passion fruit, along with a slight almond bitterness. The combination of these flavors gives it a unique character that sets it apart from other cheeses.
When compared to Parmesan, Piave Vecchio is similar in some ways but also has distinct characteristics. Both cheeses have a hard texture and a slightly sweet flavor. However, Piave Vecchio is smoother and creamier than Parmesan, with a more tender and supple texture, making it easier to eat straight. It also has a more intense flavor than young Parmesan, resembling a fruity version of the classic cheese.
The fruity notes in Piave Vecchio are more pronounced than in Parmesan, giving it a unique twist on the traditional flavor. The cheese also has a crystalline structure, with delicate crystalized proteins that provide a satisfying crunch. These crystals are typically found only in the finest aged cheeses, adding to the premium nature of Piave Vecchio.
Overall, Piave Vecchio offers a delightful combination of flavors and textures, making it a versatile cheese that can be enjoyed in a variety of ways. Its similarity to Parmesan, with a fruity twist, makes it a unique and intriguing option for cheese lovers.
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Piave is an Italian cow's milk cheese
As Piave ages, its flavour intensifies, turning from sweet to salty, then fruity, butterscotch-y, and nutty. Its colour also changes from white to straw-yellow, and its rind becomes hard and brownish. Piave is the only cheese with a protected designation of origin (DOP), meaning that the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.
Piave is often compared to a young Parmigiano Reggiano or Parmesan, especially when sold as a hard cheese in Europe and the US. However, Piave has a smoother texture and a sweeter, more tropical fruit flavour. It also has slight almond bitterness and crunchy crystals that form as it ages. Piave pairs well with red or white wine, amber ale, and prosciutto.
Overall, Piave is a versatile and delicious Italian cow's milk cheese that can be enjoyed in a variety of dishes or on its own. Its complex flavour and texture make it a favourite among cheese enthusiasts.
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Piave is a hard, cooked curd cheese
Piave is available in five different varieties, which vary in age: Piave Fresco (aged for 20 to 60 days), Piave Mezzano (aged for 61 to 180 days), Piave Vecchio (aged for more than 6 months), Piave Vecchio Selezione Oro (aged for at least one year), and Piave Vecchio Riserva (aged for at least 18 months). The colour of the pate is white in Fresco and turns straw-coloured as the cheese matures. Similarly, the rind is soft and clear when fresh but becomes hard and brownish with ageing.
Piave has a dense texture without holes and is straw-yellow in hue. It has a slightly sweet flavour that intensifies with age. Once fully aged, Piave becomes hard enough for grating and develops an intense, full-bodied flavour. The cheese is sold throughout Europe and in the US as a hard cheese, at which point its taste resembles that of a young Parmesan.
Piave Vecchio, in particular, is often compared to Parmigiano Reggiano. It has a similar savoury, fruity flavour but is smoother and more tender and supple in texture, making it delightful to eat straight. Piave Vecchio also has a sweet crystalline paste with notes of tropical fruits like guava and passion fruit, as well as a slight almond bitterness. It pairs well with red or white wine and can also be enjoyed with an amber ale.
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Piave Vecchio is a table cheese
Piave is an Italian cow's milk cheese named after the Piave river in Northern Italy. It is a hard, cooked curd cheese with a dense texture and a slightly sweet flavour. It is sold throughout Europe and in the US as a hard cheese, and its taste resembles that of a young Parmesan.
Piave Vecchio is a pasteurized cow's milk cheese from the Veneto region of Italy. It is aged for at least 6 months, and sometimes up to 12 months or more, and is similar to Parmigiano Reggiano. However, Piave Vecchio has a more tender and supple texture, making it a delightful table cheese that can be eaten straight. It can also be grated over pasta or cooked with, and pairs well with red or white wine.
Piave Vecchio has a complex, multi-layered flavour that is at first salty, then fruity, then butterscotch-y, and finally nutty. It has a dense and chewy yet creamy texture, which is difficult to achieve. It also contains delicate crystallized proteins, which only the finest aged cheeses possess. These crystals add a crunchy texture to the cheese, making it a unique and enjoyable eating experience.
Piave Vecchio is a versatile cheese that can be sliced and snacked on, carved into chunks on a cheeseboard, or grated and melted over various dishes. Its tropical fruit sweetness and slight almond bitterness make it a perfect pairing with prosciutto and a glass of wine.
Overall, Piave Vecchio is a delicious and unique table cheese that rivals Italy's classic Parmigiano Reggiano. With its complex flavours and textures, it is a wonderful choice for anyone looking to expand their cheese horizons.
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Frequently asked questions
No, Piave cheese is not the same as Parmesan, but the two are similar. Piave is often compared to a young Parmigiano Reggiano.
Piave cheese has a more tender and supple texture than Parmesan. It is also smoother and has a sweeter, more crystalline paste.
Piave cheese has a slightly sweet, fruity, and nutty flavor. It is also described as having hints of tropical fruit and slight almond bitterness.
Piave is an Italian cow's milk cheese named after the Piave river. It has a dense texture and is straw-yellow in color.
