posted on October 3rd, 2016 by Carl Smith
Piave is a magnificent cheese from Italy’s north-eastern Alps. It is a cousin to Parmigiano Reggiano, however, it is more versatile than Parmigiano.
Like Parmigiano Reggiano it is prepared from cow’s milk and from two “milkings”. The cows are first milked in the evening and the milk rests overnight, the cream rises to the top and is skimmed. The morning milk is whole milk and is mixed with the evening milk.
Piave has a much shorter aging process than its cousin Parmigiano-Regiano and is much smaller, the cheese goes through 3 different periods of ageing, producing three different varieties of Piave.
We offer two types of Piave:
Piave Mezzo: aged 6 months, is a creamy, sweet young cheese with a hint of complexity from nutty to floral flavors.
Piave Vecchio: aged 12 months, is an extra-aged cheese that beginning to mature, it is sweet but with a bite to the tongue than is pleasantly intense.
The young and semi-aged cheese will give better results sauté, fried, as a topping or stuffing. The aged cheese is best used grated or shredded. Piave is typically used in dishes like Polenta and Risotto.