Piave is named after the Piave River Valley of northern Italy where it is produced. It is made from part-skim pasturized cow's milk like many other hard cheeses. The cows are milked twice daily. Whole milk from the first milking is used as well as milk whose cream has been skimmed from the evening milking. Piave when aged is a sweeter cousin of the parmesan family. Look for a waxy rind and the "PIAVE" name imprinted on the edges.
Like other hard Italian cheeses it can be grated over pasta or vegetables or shaved on salads or bread. It may be a poor man's Parmesan but that poor man will not be deprived and will eat well tonight.

Name: Piave, Aged
Type of Milk: Cow, Pasteurized
Type: hard
Produced in:
Date Purchased: 10/23/2006
Date Eaten: 10/24/2006
Purchased Where: United States, North Carolina, Raleigh, Whole Foods
Price: $7.99/lb.