Cheese: Piave


Among my personal favorites in the cheese world, Piave is a hard Italian cheese that pairs beautifully with fruit, most foods, and most wines. But as with most foods there is so much more to the tale than just that.

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique.

While most people prefer a bold, spicy red wine with their piave, I’ve never had a complaint from a  white wine drinker about it’s pairing-ability either!

In the end, only one phrase is needed when you have a plate of piave and a glass of your favorite wine in hand- “BON APPETITE!”


3 Responses to “Cheese: Piave”

  1. December 27, 2010 at 1:13 am

    Piave is one cheese we’ve been searching all over Taiwan for, even since we first had it paired with some wines at V. Sattui in Napa Valley. We can find plenty of Parmigiano Reggiano, Pecorino Romano and Grana Padano, but Piave has been elusive thus far!

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