Piave  is an Italian, cows milk, mountain cheese that is named after the river Piave, in Belluno Italy.  The area surrounding the river is also where the milk is collected to produce Piave. The pate straw colored and the cheese has a full nutty flavor that intensifies with age.  Once fully aged, it becomes hard and is very comparable to a sharp cheddar or Parmigiano Reggiano. There are four classifications of this cheese that are determined based on its maturity:

  • Fresco (fresh) variety 30-60 days aging
  • Mezzano (medium) variety 60-180 days aging but typically closer to 180 days
  • Vecchio (mature) variety aged over 180 days
  • Vecchio Oro del Tempo (extra-mature) variety aged over 12 months

The two most common forms of this cheese are the Piave Mezzano and the Piave Vecchio.

County: Italy
Region: Veneto
Texture: Typically Hard
Type of Milk: Cow
Aging Time: At least 30 days
Pasteurized: Yes