Piave Cheese
About
An Italian hard cows' milk cheese named after the river, Piave in Mount Peralba in northern Veneto, Italy. It is an intensely flavored cheese and is similar to Parmigiano Regggiano. The taste becomes stronger with age. It is well paired with Sangioovese and Zinfandel.
Information
Other names: Stravecchio, Piave Vecchio
Translations: Piave Siers, Piave Sūriai, Piave Brânză, Sir Piave, Piave Kaas, Piave पनीर, Piave Queijo, Сыр-Пьяве, Piave Τυρί, بيافي الجبن, 피아베 치즈, Piave Sýry, Piave Keju, 皮夫奶酪, Piave Formatge, Sir Piave, Piave Syry, Formaggio Piave, Piave גבינה, Piave Ost, Сир Пијави, ピアーヴェチーズ, Piave fromage, Piave Queso, Сир-П'яве, Piave Juusto, Piave сирене
Physical Description
Piave Cheese has a dense texture without holes. Once it is fully aged, it becomes hard, making it ideal for grating.
Colors: Straw Yellow
Tasting Notes
Flavors: slightly sweet, full bodied.
Mouthfeel: Very soft, Hard as it ages
Food complements: Rissoto, Polenta
Wine complements: Chardonnay, Merlot
Beverage complements: Water
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: choose when it is at least 1 year old, with a red label. It should be hard enough to not bend when you try to.
Buying: Available in most stores that sell aged cheese.
Procuring: made from pasteurized milk, from two milking's, one of which is skimmed.
Preparation and Use
When aged it is hard, so it is ideally grated. It is typically used in dishes such as Rissoto, and Polenta
Cleaning: Make suse that you wipe off any mold that forms every few weeks.
Conserving and Storing
Store in a dry, cold area. Basically, a refrigerator. If you wipe off the mold enough, then eventually, it will stop forming. It can be stored for months.
