Veneto · Italy
Piave.
Born from the alpine meadows of the Dolomites, Piave evolves from a creamy, butter-soft young cheese into a crystalline, caramel-tinged gem. Its texture hardens with age into satisfying grittiness while maintaining a silken mouthfeel, with flavor notes shifting from fresh milk sweetness through orchard fruit to deep, toasted hazelnut complexity.
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The story
How it's made.
Why it tastes that way.
Piave is named after the Piave river in the Dolomites and has been produced in Belluno province since 1960 by a local cooperative.
It is sold at five maturation stages: Fresco (20+ days), Mezzano (60+ days), Vecchio (6+ months), Vecchio Selezione Oro (12+ months), and Vecchio Riserva (18+ months). PDO was granted in 2010.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- natural
- Age
- 1–18 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Piave's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Piave.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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