This is like a lighter, younger version of Parmigiano-Reggiano. It has some of the same compelling depth of flavor and memorable full, rounded taste as well as the beginnings of crystallization. A fine Piave is perhaps not as hard or crumbly as a full aged Parmesan. Its flavours are nutty and concentrated with sweet, mildly fruity, floral undertones. If one can idolize genuine Parmesan, one can certainly show a milder form of worship for this cheese.
The cheese is made of pasteurized cow’s milk in The Veneto province encompassing mostly the north of Venice, northeastern Italy. Named for the river Piave, which originates in the picturesque Dolomites as a mountain stream and flows down to empty out in the Gulf of Venice.
