Piave

Piave is a hard cow’s milk cheese from the northernmost part of Veneto, Italy, named after the Piave River. It has been protected by a DOP (denominazione di origine protetta) since 2010 and is produced exclusively by Cooperative Lattebusche. Piave is available in five different ages, ranging from Piave Fresco (aged twenty to sixty days) to Piave Vecchio Riserva (aged over eighteen months).

Production and Characteristics

Piave is a descendant of Bellunese cheesemaking traditions and is made from pasteurized cow’s milk collected from two milkings, one of which is skimmed. The protein chains in Piave form crunchy deposits of tyrosine crystals when aged, adding to the character of the cheese.

The cheese has a dense and crystalline texture without holes. The paste of Piave is white in its early stages, turning light beige as it matures. It has a nutty, sweet taste with tropical fruit undertones that intensify with aging. The rind is soft and clear when fresh, becoming hard and brown as it ages. Piave is impressed vertically at the base with the name of the cheese.

Varieties

Piave Fresco: Aged 20 to 60 days, with a blue label.
Piave Mezzano: Aged 61 to 180 days, with a blue label.
Piave Vecchio: Aged more than 6 months, with a blue label.
Piave Vecchio Selezione Oro: Aged more than 12 months, with a red label.
Piave Vecchio Riserva: Aged more than 18 months, with a black label.

Flavor Profile

Fresh Piave has a sweet, lactic flavor that becomes more intense and slightly piquant as the cheese ripens. The taste is reminiscent of a young Parmesan, with aged Piave working well as a grating cheese. It is excellent for shaving over salads or pasta and pairs well with figs, honey, and quince paste. Enjoy Piave with a glass of Barolo or amber ale.

Historical Background

Piave is named after the Piave River, which originates in the Dolomite Mountains of Veneto. The cheese is a product of Cooperative Lattebusche, a dairy cooperative in Veneto. Piave's production methods and traditions have been passed down through generations of Bellunese cheesemakers.

Uses and Pairings

Piave Fresco: Ideal for preparing cheese soufflés and lighter dishes.
Piave Mezzano: Excellent for adding flavor to risottos and pasta dishes.
Piave Vecchio and older: Perfect for grating over pasta, risottos, and salads. Pairs well with figs, honey, quince paste, and traditional Belluno dishes like Formai Frit (fried cheese with polenta and sauerkraut).

Important Facts

Country of Origin	Italy
Specific Origin	Northern Veneto
Certification	DOP (2010)
Milk Type	Cow's milk
Milk Treatment	Pasteurized
Rind	Soft and clear to hard and brown
Texture	Dense and crystalline
Flavor	Nutty, sweet
Colors	White to light beige
Age	Twenty to sixty days (Fresco) to over eighteen months (Vecchio Riserva)