An Italian hard cows' milk cheese named after the river, Piave in Mount Peralba in northern Veneto, Italy. It is an intensely flavored cheese and is similar to Parmigiano Regggiano. The taste becomes stronger with age. It is well paired with Sangioovese and Zinfandel.
Piave Cheese has a dense texture without holes. Once it is fully aged, it becomes hard, making it ideal for grating.
Selecting and Buying
Preparation and Use
When aged it is hard, so it is ideally grated. It is typically used in dishes such as Rissoto, and Polenta
Conserving and Storing
Store in a dry, cold area. Basically, a refrigerator. If you wipe off the mold enough, then eventually, it will stop forming. It can be stored for months.