Piave
pronounced "pee-ah-vay vek-i-yo"
| Piave Vecchio is a PDO hard, cooked-curd cheese from Veneto's Belluno province, made mostly from pasteurized milk of specific local cow breeds (Bruna Italiana, Pezzata Rossa, Frisona Italiana, Grigio Alpina). Aged over 6 months, it has a dense, crumbly texture with no holes, featuring sweet, nutty, and vegetal flavors with tyrosine crystals. Made with animal rennet and natural starters, it has under 40% moisture. The rind is hard and ochre-colored. It pairs well with various wines, beers, honey, preserves, nuts, and fruits, and is used grated or shaved in local dishes. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Dense, Friable, Crystalline |
| Flavor Profile | Sweet, Nutty, Intense |
| Wine Pairings | Valpolicella Ripasso, Merlot, Pinot Noir, Chardonnay (Oaked), Pinot Grigio, Prosecco / Sparkling |
| Beer Pairings: | Italian Lager, Amber Ale, Wheat Beer, IPA |
| Food Pairings: | Honey, Preserves, Nuts, Fruits, Grated over risotto, Shaved over arugula salads, Fried |
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