Qu'est-ce que le/la/l'Piave Cheese ?
A hard, unpasteurized cow's milk cheese from Veneto, Italy, with a sweet, nutty flavor that intensifies with age, resembling Parmesan but sweeter.
"The Alpine Gem: Sweet Heart of Italian Hard Cheese"
Quel goût a le/la/l'Piave Cheese ?
Sweet, nutty, fruity, milky (young); more intense, buttery, granular (aged)
- Taste
- Sweet, Nutty, Fruity, Umami (aged)
- Texture
- Firm, Grainy, Crumbly (aged), Smooth
- Aroma
- Buttery, Nutty, Milky
- Acidity
- Low
Technical Metrics
Aging Stages
Fresco (20-60 days), Mezzano (61-180 days), Vecchio (181-365 days), Vecchio Selezione Oro (over 1 year), Vecchio Riserva (over 18 months)
Milk Source
100% pasteurized cow's milk from Piave river valley
Usage
Grating over pasta, cheese boards, salads, risottos
Valeurs nutritionnelles
Per 28g (1 oz)Le secret du chef
When grating Piave, use a microplane for fine shavings that melt beautifully into hot dishes or provide delicate garnish.
Substituts & Proportions pour Piave Cheese
Le meilleur substitut pour le/la/l'Piave Cheese est Parmesan (Parmigiano-Reggiano), à utiliser dans un rapport de 1:1. Closest in texture and sharp, salty, nutty flavor, though Piave is often sweeter.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Parmesan (Parmigiano-Reggiano) Meilleur | 1:1 | Closest in texture and sharp, salty, nutty flavor, though Piave is often sweeter. |
| Grana Padano | 1:1 | Similar hard, aged Italian cheese, slightly milder and less complex than Piave. |
| Gruyère | 1:1 | Offers a nutty, slightly sweet flavor with good melting properties, but softer. |
| Asiago (aged) | 1:1 | Provides a firm texture and nutty, sharp taste, though often saltier. |
Comment choisir et conserver le/la/l'Piave Cheese
- Look for wheels marked "Piave Vecchio" for a more intense flavor.
- Store wrapped in parchment paper.
Quels accords culinaires avec le/la/l'Piave Cheese ?
- Risotto
- pasta dishes
- cheese boards
- salads
- red wine
- honey
- fresh fruit.
Questions fréquentes
Quel goût a le Piave Cheese ?
Sweet, nutty, fruity, milky (young); more intense, buttery, granular (aged) Buttery|Nutty|Milky
Quel est un bon substitut pour Piave Cheese ?
Le meilleur substitut est Parmesan (Parmigiano-Reggiano) (1:1). Closest in texture and sharp, salty, nutty flavor, though Piave is often sweeter.
Comment choisir et conserver le Piave Cheese ?
Look for wheels marked "Piave Vecchio" for a more intense flavor. Store wrapped in parchment paper.
