Piave
Piave comes to us form the Piave River Valley of Belluno, Italy, north of the Emilia-Romagna region that’s so famous for their Parmigiano-Reggiano. Piave is similar in many ways to its famous cousin, but made in a smaller format that allows for easier handling and more rapid aging.
Our Piave is sold at a minimum of 12 months, at which point the cheese has a firm, dense texture with a slight crunch. The flavors are predominantly sweet and nutty, similar to a young Parmigiano-Reggiano. Piave is a great alternative to if you’re looking for a similar flavor and texture but with a little less bite. This cheese is a little promiscuous when it comes to wine, pairing beautifully with reds across the board and even many white wines, making it a great choice for a wine tasting that includes many different varietals. Piave can also be used wherever you might use Reggiano in the kitchen – grated over salads, pasta, or stuffed into a chicken breast.
| Country | Italy |
|---|---|
| Region | Emilia-Romagna |
| Size | Various |
| Milk Type | Cow |
| Pasteurization | Pasteurized |
| Rennet | Traditional |
| Texture | Semi-hard |
