Piave, the delicious cows milk cheese from the Veneto, has become a staple on many cheese counters - and for good reason. Approachable yet flavorful it appeals to both cheese novices and aficionados alike. But not every wheel of Piave is alike! It all starts off the same but the final product has a great deal of range. We feel that the Piave offered by Fresca Italia is a step above the rest.

Until the 1960s, Piave was made in small batches in local dairies in the Piave River Valley in the province of Belluno in Veneto. Today, the production of Piave has become industrialized yet, against the odds, the makers of Piave have maintained their high standards and their cheese is still excellent and one we’re quite pleased to carry.

What distinguishes one Piave from the next begins with the aging. Fresh Piave is aged from 20-60 days, semi-aged from 60-120, and mature or vecchio from 120 days to upwards of 12 months. While the young cheeses are pleasant, they lack the depth and complexity of the more mature wheels. After maturing for a year, Piave develops a hard, granular texture full of crunchy protein crystals. The mild milkiness of the young cheeses gives way to sharper, more pronounced flavors of pineapple, hazelnuts, and caramel. Some people even go as far as to compare aged Piave to Parmigiano Reggiano.

We only stock the vecchio Piave at Fresca Italia but our Piave goes one step further. Most Piave is treated with E235 (Natamycin), an anti-mold and yeast additive, and E203 (Calcium Sorbate), a antifungal preservative. The Piave we sell at Fresca Italia is untreated and all natural. The difference is dramatic. By leaving the cheeses untreated and all-natural, they continue to mature and the results are fantastic.

You’ll first notice the contrast in appearance. Rather than the bright yellow rind you might be accustomed to, the rind on the untreated Piave is a more natural tan color. It might have a bit of bloom, which to us just means that the cheese is alive and well. The real difference is in the flavor. Unhindered by chemical additives, the nutty, caramel flavors deepen and blossom into a truly exquisite cheese. We think you’ll agree.

Click here to read more about Piave.

Tags: Calcium Sorbate, Natamycin, Piave