Forktionary

Piave Cheese

N/A Dairy

Piave Cheese Dairy

At a Glance

  • Category Dairy

The Forktionary Angle

"The Alpine Gem: Sweet Heart of Italian Hard Cheese"

Definition

A hard, cooked-curd Italian cheese from Veneto. Similar to Parmigiano-Reggiano but sweeter, it ages from fresh to extra-old, offering rich, nutty flavors.

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

Flavor Profile

The primary flavor notes for Piave Cheese are:

Sweet nutty fruity milky (young); more intense buttery granular (aged)

Chef’s Secret

For an extra layer of flavor in creamy sauces, grate Piave Vecchio directly into the sauce just before serving; its sweetness will balance the richness.

Best Substitutes

Parmigiano-Reggiano

slightly saltier
Ratio 1:1

Grana Padano

milder
Ratio 1:1

Asiago d'Allevo

similar aging
Ratio 1:1

Buying Guide

Look for different aging stages to match desired flavor intensity. Available in specialty cheese shops or well-stocked supermarkets.

Culinary Pairings

Honey fruit preserves walnuts red wine Prosecco pears

Recipes Using Piave Cheese

Arugula Pineapple Salad image
Presentation Served Cold Summer Seasonal

Arugula Pineapple Salad

A vibrant and refreshing salad recipe by Canadian Chef Anna Olson! This zesty arugula and pineapple salad combines the peppery bite of arugula with the sweetness of fresh pineapple, crunchy toasted pine nuts, and a tangy vinaigrette. Perfect as a light lunch, side dish, or starter for any occasion. Get ready to impress!

See Complete Recipe