cooking

Cheese: Italian Piave

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.

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Milk

Cow

Origin

Italy

Aged

Yes, 6 to 18 months

Aroma

Nutty  and savoury.

Taste

Nutty with a distinct savoury bite.

Texture

Hard and a little crumbly.

Look

Flaky pale yellow interior. Hard rind stamped with the name of the cheese in large indented letters.

Serving

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 🙂

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Wine

Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.

Related

Here are some more posts about cheese: 

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