Piave

What is Piave?

A hard cheese from the Belluno Dolomites of Veneto, named after the Piave River. Produced from pasteurised cow’s milk in wheels of 6–7 kg and sold at five ageing stages: Fresco (20–60 days), Mezzano (60–180 days), Vecchio (6+ months), Vecchio Selezione Oro (over 12 months), and Vecchio Riserva (over 18 months).

Taste, aroma, and texture

Firm, compact, and smooth when young; increasingly crumbly with fine flavour crystals at the Vecchio and Oro stages. Straw-yellow interior. The natural rind darkens with age. Wheels weigh 6–7 kg.

Lactic and fruity notes are equally dominant. Earthy and herbal notes are equally noticeable, while animal notes remain faint. No smoky character. Fresco is mild and butter-forward; Vecchio develops roasted hazelnut, chestnut, and tropical fruit complexity.

How to enjoy it

• Grated over pasta, risotto, or soups when aged.
• Served in chunks with nuts, honey, or fruit.
• Shaved over salads, roasted vegetables, or carpaccio.

What pairs with Piave?

Classic serving companions from the Cheesepedia catalog.

• Fresh Pear
• Walnuts
• Rye Bread
• Dried Fruits (Apricot or Fig)
• Grissini

Story and origin

Dairy cooperatives in the Belluno area began organising production in the late 19th century, drawing on centuries of alpine cheesemaking traditions in the Dolomites. The cheese is often called the “cousin of Parmigiano” for its granular, crystalline character at advanced ages. It has held PDO status since 2010.

Storage and serving

• Store in the fridge, wrapped or vacuum-packed.
• Air travel: suitable, especially if vacuum-packed.