Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi Venete mountains in the province of Treviso. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard.
Piave has an intense, full-bodied flavor that increases with age and that is why DITALIA has brought in the "vecchio" aged Piave, which has been aged from 6 to 12 months. It is reminiscent of Parmigiano Reggiano or Montasio cheese.
We suggest serving Piave over a salad of bitter greens or on a mixed antipasti platter.