Piave cheese is named after the river Piave, in the northernmost part of the province of Belluno, Italy. Piave is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The cheese has an intense, full-bodied, slightly nutty flavor that increases with age and makes this cheese absolutely unique. It has notable similarities with the more well-known Montasio cheese. This particular variety is Piave Vecchio, which means it is aged for one year. It is the quintessential accompaniment to oven-baked polenta or frequently used grated on top of regional Veneto pasta dishes. |
