cheese, piave

Piave DOP is produced in the Belluno province of the Veneto from the milk of Brown Alpine cows, available in five aging stages that offer dramatically different flavor profiles from the same base cheese. Piave Fresco (20–60 days) is mild and milky; Piave Mezzano (60–180 days) develops slightly more complexity; Piave Vecchio (180+ days) becomes firmer and begins showing the nutty, concentrated character; Piave Vecchio Selezione Oro and Riserva (over 18 months) are hard, crystalline, and richly flavored with caramel and butter notes. The aged versions grate well and are used like Parmigiano or Grana Padano in Venetian cooking — on pasta, risotto, and in soups. Piave Vecchio with Italian honey (chestnut, wildflower) and aged grappa is a satisfying Venetian cheese board combination that showcases the region's agricultural products.