{"id":2852,"date":"2024-07-09T16:31:16","date_gmt":"2024-07-09T16:31:16","guid":{"rendered":"https:\/\/www.sutyo.com\/discover-pdo-piave-a-great-italian-cheese-flying-under-the-radar\/"},"modified":"2024-07-09T16:31:16","modified_gmt":"2024-07-09T16:31:16","slug":"discover-pdo-piave-a-great-italian-cheese-flying-under-the-radar","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/discover-pdo-piave-a-great-italian-cheese-flying-under-the-radar\/","title":{"rendered":"Discover PDO Piave A Great Italian Cheese Flying Under the Radar"},"content":{"rendered":"
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Even as a cheese writer and educator, Piave wasn\u2019t really on my radar, until it was seemingly everywhere<\/em> on my radar: one of the blind-tasting cheeses for the Cheesemonger Invitational<\/span><\/a>, mentioned in a Facebook chat among cheese pros as an underrated, best-value cheese, featured in every course in a dinner highlighting Garda wines, and finally, as an opportunity to witness its production firsthand.<\/p>\n

Is it Piave\u2019s jaunty, brandished font, or its team of hip, enthusiastic staff that made a whole crew of cheese journalists swoon? (And caused one of them to purchase an entire wheel to take back to Canada?) Or is it just that it\u2019s a really tasty, best-value cheese that sometimes flies under the radar? There\u2019s definitely something about Piave. <\/p>\n

Adding to Piave\u2019s obvious quest to make itself known, I now become another vessel for this enigmatic cheese, with a primer on everything you need to know about Piave, starting with: you\u2019re definitely going to want to get some.<\/p>\n

Piave PDO<\/h2>\n
<\/p>\n

\"Piave

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Piave And Cows From Consorzio Tutela Formaggio Piave DOP<\/p>\n<\/figcaption><\/figure>\n

Piave is a firm, pasteurized, cooked curd, cow\u2019s milk cheese made from only allowed local breeds: Bruna Italiana, Pezzata Rossa, Frisona Italiana, and Grigio Alpina. (More on its \u201cAlpine\u201d character to come.) One recipe produces 5 variations of different ages: Fresco, Mezzano, Vecchio, Vecchio Selezione Ora, and Vecchio Riserva. (Vecchio is what you are most likely to find in the U.S.)<\/p>\n

Despite being made in northeastern Italy\u2019s Belluno region for several generations based on an ancient recipe, Piave is one of Italy\u2019s youngest PDO cheeses, finally achieving its protected designation status in 2010 after a long campaign. \u201cIt took 10 years of paperwork,\u201d says Chiara Brandalise, Director of the Piave Cheese Consortium<\/span><\/a>, \u201ccan you believe that?\u201d The establishment of the PDO and the furthering education of consumers are the primary objectives of the Consortium, for Piave to gain more international attention for its regional distinctiveness. According to Brandalise, this distinctiveness is very much due to the inoculation of the cheese with specific enzymes taken from local raw milk and whey: \u201cThe cheese is the way it is because it is made here in this area and aged here in this area,\u201d she says. According to the Piave DOP website, these enzymes \u201ccontain a type of bacterial flora that represents a sort of biological imprint of the geographical area.\u201d<\/p>\n

Piave in its modern form is made by mechanical production with exacting criteria, though it is based on local, handmade cheesemaking traditions, with milk collected from a cooperative of local farmers. \u201cThe most important thing is to keep the cheese as it was in the past, while maintaining consistent salt and flavor\u201d says Matteo de Battista, Laboratory Specialist at Lattebusche<\/span><\/a>, the sole creamery that makes Piave. Unlike most PDO cheeses which have multiple facilities that make cheese according to PDO standards and regulations, Piave is essentially a monopole<\/em>, made only at Lattebusche. Curious about the PDO designation? Read more about geographical indication labels<\/span><\/a> found on cheese.<\/p>\n

Italian Mountain Cheese Flavor<\/h2>\n

\u201cNever too strong, always sweet,\u201d Brandalise says of Piave\u2019s flavor, which intensifies with age, and produces a sweet and savory effect consisting of melted butter, tropical fruit, bitter almond, and light vegetal tones.<\/p>\n

\u201cDolomite cheese\u201d may not have the same ring to it as Alpine cheese, but however you prefer it, that\u2019s what Piave is. This mountain range in the corner of northeastern Italy is part of the broader Alps, and cows used in the making of Piave enjoy the same grazing privileges as the cattle that make cheeses such as Gruy\u00e8re<\/span><\/a>, Emmenthaler, and Comt\u00e9<\/span><\/a>. This results in cheeses that experience subtle flavor changes between summer and winter based on what the herd is eating, with summer milk cheeses expressing the wildflowers and alliums the cows eat.<\/p>\n

Piave in Cooking<\/h2>\n

As a cooked curd cheese, Piave is an excellent melting cheese, and (per the Piave-in-every-course tasting menu referenced above,) a worthy component in the kitchen. During our visit to the area Piave was served as a foam for a mushroom souffle with crispy prosciutto. Brandalise also suggests the local approach of serving Piave with oven-baked or fried polenta. It would definitely hold its own on cheeseburger, (especially with sweet, deeply caramelized onions,) and it could be used like Gruy\u00e8re or Raclette melted over potatoes, vegetables, and ham. Why go the Swiss route, though, when you can Piave with Italian flair: hollowed out and used as a vessel to mix risotto.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Even as a cheese writer and educator, Piave wasn\u2019t really on my radar, until it was seemingly everywhere on my radar: one of the blind-tasting cheeses for the Cheesemonger Invitational, mentioned in a Facebook chat among cheese pros as an underrated, best-value cheese, featured in every course in a dinner highlighting Garda wines, and finally, … Okumaya devam et “Discover PDO Piave A Great Italian Cheese Flying Under the Radar”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2852","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2852"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2852\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}