Patrick Oconnell
Piave is an Italian cow's milk cheese that is named after the Piave river. It is a hard, cooked curd cheese with a dense texture and a slightly sweet flavour. It is available in five different varieties, which vary in age and taste. When Piave is fully aged, it can be grated and has a flavour that resembles young Parmesan. Piave Vecchio, in particular, is a popular variety that is often used as a table cheese, sliced and snacked on, or grated over pasta.
| Characteristics | Values |
|---|---|
| Type of Cheese | Italian cow's milk cheese |
| Texture | Hard, dense without holes |
| Colour | Straw-yellow |
| Flavour | Sweet, full-bodied, hints of tropical fruit |
| Age | Sold at five different ages: Piave Fresco, Piave Mezzano, Piave Vecchio, Piave Vecchio Selezione Oro, Piave Vecchio Riserva |
| Use | Slicing, snacking, grating over pasta |
| Pairing | Prosciutto di Parma, Prosciutto cotto, red and white wines, amber ale |
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What You'll Learn
- Piave Vecchio is a great table cheese, perfect for slicing, snacking and cheeseboards
- It can be grated over pasta
- It pairs well with Prosciutto di Parma and a drizzle of Italian extra virgin olive oil
- It can be enjoyed with both red and white wines, and amber ale
- It has a unique, intense, full-bodied flavour that intensifies with age
Piave Vecchio is a great table cheese, perfect for slicing, snacking and cheeseboards
Piave is an Italian cow's milk cheese named after the Piave river in Northern Italy. Piave Vecchio is a variety of Piave cheese that is aged for at least six months. It is a hard and savoury cheese with hints of tropical fruit sweetness. Piave Vecchio is a great table cheese, perfect for slicing, snacking, and cheeseboards.
Piave Vecchio has a dense texture, without holes, and is straw-yellow in colour. It is harder than Parmigiano Reggiano, with a smoother, more concentrated, sweet crystalline paste. Its flavour is slightly sweet and becomes more intense with age. When fully aged, Piave cheese is hard enough to be grated and develops a full-bodied flavour.
Piave Vecchio is a versatile cheese that can be enjoyed in a variety of ways. Its hard texture makes it ideal for slicing, whether into thin pieces for snacking or thicker chunks for a cheeseboard. Its savoury flavour with hints of tropical fruit makes it a delicious snack on its own or as part of a cheeseboard, where its unique flavour can be fully appreciated.
The cheese also pairs well with other foods and drinks. It can be grated over pasta or paired with prosciutto for a classic Italian combination. Piave Vecchio also goes well with both red and white wines, and can even be enjoyed with an amber ale. Its versatility and unique flavour make it a perfect choice for a cheeseboard or as a table cheese.
Piave Vecchio's distinctive flavour and texture make it a standout choice for those looking for a savoury, fruity cheese. Its hard texture and savoury flavour make it a great option for those who enjoy snacking on cheese, as it can be easily sliced and enjoyed at any time. For those looking to create a memorable cheeseboard, Piave Vecchio adds a touch of Italian elegance and is sure to impress with its complex, fruity notes.
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It can be grated over pasta
Piave cheese is a hard, cooked curd cheese made from cow's milk. It 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 develops a more intense, full-bodied flavour as it ages. Once fully matured, Piave cheese can be grated, and it is an excellent choice for grating over pasta.
Piave cheese is available in five different varieties, each aged for a specific duration. The ageing process influences both the texture and flavour of the cheese. The five types of Piave cheese are distinguished by their labels, which include blue, red, and black colours.
The first variety is Piave Fresco, aged for 20 to 60 days and identified by a blue label. This variety has a white-coloured pate and a soft, clear rind. The second type is Piave Mezzano, aged between 61 and 180 days, also bearing a blue label. As the cheese matures, the pate takes on a straw colour, and the rind becomes harder and browns.
Piave Vecchio, the third variety, is aged for at least six months and carries a blue label. This variety is considered "old" in Italian and is notable for its savoury, fruity, and sweet flavour profile. The cheese's texture is hard, making it suitable for grating over pasta dishes.
The fourth type, Piave Vecchio Selezione Oro, is aged for a minimum of one year and features a red label. This variety has a more intense flavour and is harder in texture compared to the previous varieties. The final variety is Piave Vecchio Riserva, aged for more than 18 months and identified by a black label.
When grating Piave cheese over pasta, it is essential to consider the variety of cheese and its corresponding flavour and texture. The younger varieties, such as Piave Fresco and Piave Mezzano, will have a softer texture and a milder flavour. As the cheese ages, its texture becomes harder, and its flavour becomes more pronounced. The older varieties, like Piave Vecchio and Piave Vecchio Selezione Oro, will provide a more intense flavour and a harder texture for grating.
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It pairs well with Prosciutto di Parma and a drizzle of Italian extra virgin olive oil
Piave is a hard, cooked curd cheese made from cow's milk. It is named after the Piave river in Northern Italy, and its production is limited to the Dolomites area in the province of Belluno, in Veneto. Piave cheese has a dense texture, without holes, and a straw-yellow hue. Its flavour is slightly sweet, and it develops a more intense, full-bodied flavour as it ages. Once fully matured, Piave resembles a young Parmesan in taste and can be grated.
Piave Vecchio, in particular, is a variety of Piave cheese that has been aged for at least six months. It is known for its savoury, fruity, and sweet flavour profile, with hints of tropical fruits like guava and passion fruit, and a slight almond bitterness. This variety is ideal as a table cheese and can be sliced, cubed, or grated.
Piave Vecchio pairs exceptionally well with Prosciutto di Parma, an Italian dry-cured ham. The saltiness and savouriness of the Prosciutto di Parma complement the sweet and fruity notes of Piave Vecchio. When paired together, they create a harmonious balance of flavours that showcases the best of Italian cuisine.
To elevate this pairing even further, a drizzle of Italian extra virgin olive oil (EVOO) is recommended. The olive oil adds a touch of fruity pungency and richness, enhancing the overall flavour profile. It also provides a smooth and silky texture that brings out the creaminess of the cheese and the tenderness of the ham.
When serving Piave Vecchio with Prosciutto di Parma and a drizzle of Italian extra virgin olive oil, consider presenting it as a charcuterie board, alongside fresh crusty bread or grilled crostini. This combination makes for an excellent appetiser or light meal, perfect for sharing and indulging in the rich and diverse flavours of Italy.
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It can be enjoyed with both red and white wines, and amber ale
Piave is a hard, cooked curd cheese made from cow's milk. It 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, with hints of tropical fruit and a slight almond bitterness. This flavour intensifies as the cheese ages, becoming fuller-bodied.
Piave Vecchio, or "old" Piave, is aged for six months or more and has a hard, savoury texture. It is a perfect table cheese, great for slicing, snacking, or grating over pasta. Its Italian heritage makes it an ideal pairing with Prosciutto di Parma and a variety of wines and beers.
When it comes to wine pairings, Piave Vecchio is quite versatile. It can be enjoyed with both red and white wines. A recommended red wine pairing is Zinfandel, which will complement the cheese's bold, savoury flavour. For white wine drinkers, the cheese also goes well with a variety of white wines, such as a crisp Pinot Grigio or a dry Soave.
In addition to wine, Piave Vecchio can be enjoyed with an amber ale. The maltiness and caramel notes of an amber ale can complement the cheese's sweetness, creating a harmonious flavour combination. Whether paired with wine or beer, Piave Vecchio is a delicious and versatile cheese that can enhance any dining experience.
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It has a unique, intense, full-bodied flavour that intensifies with age
Piave cheese 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 straw-yellow hue. Its flavour is slightly sweet, with hints of tropical fruit and slight almond bitterness. The cheese is aged for at least six months, during which its sweet taste intensifies and it develops a unique, intense, full-bodied flavour. Once fully aged, Piave cheese becomes hard enough for grating, similar to Parmesan.
The unique flavour of Piave cheese intensifies with age due to the development of complex flavour compounds during the ageing process. The ageing process also affects the texture of the cheese, making it harder and more suitable for grating.
The length of the ageing process determines the specific variety of Piave cheese. There are five different varieties of Piave cheese, each aged for a different duration: 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 more than 1 year), and Piave Vecchio Riserva (aged for more than 18 months).
The longer ageing periods contribute to the development of the intense, full-bodied flavour that is characteristic of Piave cheese. The ageing process allows the cheese to absorb more flavours from its surroundings, such as the wood used in the ageing process or the natural flavours of the milk itself.
Piave cheese is often compared to Parmigiano Reggiano, another Italian hard cheese. However, Piave cheese has a smoother texture and a more concentrated, sweet crystalline paste. The ageing process plays a crucial role in differentiating Piave cheese from other similar cheeses, as it enhances the sweetness and intensifies the flavour, making it unique among Italian cheeses.
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Frequently asked questions
Piave cheese is a hard, savoury Italian cow's milk cheese that is used as a table cheese. It can be sliced and served on a cheeseboard, grated over pasta, or paired with prosciutto di Parma.
Piave cheese has a slightly sweet flavour with hints of tropical fruit and a slight almond bitterness. Its taste has been compared to that of a young Parmesan or Parmigiano Reggiano.
Piave cheese has a dense texture without holes and a straw-yellow hue. It becomes harder with age and can be used for grating once fully aged.
Piave cheese is a cooked curd cheese that is offered at five different ages: Fresco, Mezzano, Vecchio, Vecchio Selezione Oro, and Vecchio Riserva. The pasteurised cow's milk used in this cheese comes primarily from three local breeds: "la Bruna Italiana", "la Pezzata Rossa Italiana", and "la Frisona Italiana".
Piave cheese is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region of Italy. It is named after the Piave river, whose source is found at Mount Peralba in Val Visdende.
