Piave
Created in 1960s as alternative to Parmigiano. Named after the Piave River. Excellent substitute for Parmigiano with unique sweet, fruity notes.
Aging Time
20 days – 2 years
Typical Weight
6 kg
- Style
- Hard
- Milk
- Cow
- Origin
- Italy · Veneto (Belluno province)
- Ripening
- ≥ 20 days
Tasting Board
Texture
Firm, becoming harder and granular with age
Flavor
Sweet, fruity notes when young, developing nutty, caramel notes when aged
Aroma
Delicate when young, intense when aged
History & Origins
Cultural Significance
Symbol of Belluno province. Created post-WWII to revive local cheesemaking.
PDO — What the Designation Requires
EU PDO since 2010. Named after Piave River. Five aging stages: Fresco (20-60 days), Mezzano (61-180 days), Vecchio (>180 days), Vecchio Selezione Oro (>12 months), Vecchio Riserva (>18 months).
Pairing & Serving
What to Pair It With
Young: table cheese, pairs with fresh fruit. Aged: grating cheese, excellent with honey, dried fruit, walnuts.
How to Serve It
Aged Piave grated over pasta or risotto. Young Piave as table cheese.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
Tasted it? Add your notes.
Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.
If you like Piave
Browse all cheeses
Add to Your Library
Save Piave to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.
Sign Up FreeStart Your Cheese Making Journey
Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.