Piave Cheese


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.


Other names: Stravecchio, Piave Vecchio
Translations: Piave Siers, Piave Sūriai, Piave Brânză, Sir Piave, Piave Kaas, Piave पनीर, Piave Queijo, Сыр-Пьяве, Piave Τυρί, بيافي الجبن, 피아베 치즈, Piave Sýry, Piave Keju, 皮夫奶酪, Piave Formatge, Sir Piave, Piave Syry, Formaggio Piave, Piave גבינה, Piave Ost, Сир Пијави, ピアーヴェチーズ, Piave fromage, Piave Queso, Сир-П'яве, Piave Juusto, Piave сирене

Physical Description

Piave Cheese has a dense texture without holes. Once it is fully aged, it becomes hard, making it ideal for grating.

Colors: Straw Yellow

Tasting Notes

Flavors: slightly sweet, full bodied.
Mouthfeel: Very soft, Hard as it ages
Food complements: Rissoto, Polenta
Wine complements: Chardonnay, Merlot
Beverage complements: Water

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: choose when it is at least 1 year old, with a red label. It should be hard enough to not bend when you try to.
Buying: Available in most stores that sell aged cheese.
Procuring: made from pasteurized milk, from two milking's, one of which is skimmed.

Preparation and Use

When aged it is hard, so it is ideally grated. It is typically used in dishes such as Rissoto, and Polenta

Cleaning: Make suse that you wipe off any mold that forms every few weeks.

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.


It is made in the Piave River Valley region of Belluno, Italy. It is the pride and joy of hte people who produce it.



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