Piave (cheese)
Piave is a cheese originating from Italy, specifically from the Veneto region. Named after the Piave River, this cheese is produced in a variety of aging stages, each with its own distinct characteristics.
History[edit | edit source]
The production of Piave cheese dates back to ancient times, with the first records of its existence dating back to the early Middle Ages. The cheese is named after the Piave River, which flows through the region where it is produced.
Production[edit | edit source]
Piave cheese is made from cow's milk that is collected from two milkings, one of which is partially skimmed. The milk is then heated and rennet is added to coagulate it. The curd is cut, heated again, and then pressed to remove the whey. The cheese is then aged for a period of time that varies depending on the desired final product.
Varieties[edit | edit source]
There are five main varieties of Piave cheese, each distinguished by the length of their aging process:
- Piave Fresco (fresh): Aged for 20 to 60 days, it has a soft, creamy texture and a mild flavor.
- Piave Mezzano (medium): Aged for 61 to 180 days, it has a firmer texture and a more pronounced flavor.
- Piave Vecchio (old): Aged for more than 180 days, it has a hard texture and a strong, full-bodied flavor.
- Piave Vecchio Selezione Oro (gold selection): Aged for more than 12 months, it has a very hard texture and a rich, intense flavor.
- Piave Vecchio Riserva (reserve): Aged for more than 18 months, it has a very hard texture and a complex, robust flavor.
Serving[edit | edit source]
Piave cheese can be served in a variety of ways. It can be eaten on its own, paired with wine, or used in cooking. It is often used in Italian cuisine, particularly in dishes from the Veneto region.
Recognition[edit | edit source]
In 2010, Piave cheese was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its unique characteristics and its ties to the Veneto region.
See also[edit | edit source]
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