The most famous of all Italian cheeses, Parmigiano-Reggiano, has a little brother called Piave. Named naturally enough after the river and region of northern Italy where it is made.
It is every bit as versatile and tasty but because it is aged for less time the flavours are milder and easier on the bank account.
Yes, 6 to 18 months
Nutty and savoury.
Nutty with a distinct savoury bite.
Hard and a little crumbly.
Flaky pale yellow interior. Hard rind stamped with the name of the cheese in large indented letters.
It is a handy addition to any cheese board and I think it goes great with fruit and berries.
You can munch it by the handful and it excels as a cooking cheese. Add it to your next risotto 🙂
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
Here are some more posts about cheese: