Piave is an Italian hard cheese from the Veneto region, named after the Piave River that flows through the production area. It is a DOP cheese made from pasteurized cow’s milk and aged in progressive stages, each offering a distinctly different flavor experience.

Flavor Profile

Piave is aged in four stages: Fresco (20-60 days, mild and sweet), Mezzano (61-180 days, medium with developing nuttiness), Vecchio (over 180 days, firm with concentrated nutty and caramel notes), and Vecchio Selezione Oro (over 12 months, intensely concentrated with a crystalline texture). The Vecchio stage is often compared to Parmigiano-Reggiano but with a sweeter, fruitier character.

How to Use Piave

Young Piave works well as a table cheese and in sandwiches. Aged Piave is excellent for grating over pasta and risotto, and as a centerpiece on cheese boards. The Vecchio Selezione Oro is best appreciated on its own or with simple accompaniments that let its complex flavors shine.

Pairing Suggestions

Pair with Prosecco (the regional sparkling wine), Soave, or a medium-bodied red like Valpolicella. Serve with honey, dried fruit, and rustic Italian bread.