Piave Vecchio
$25.00 / Lbprice is $25.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 12 Months
- Cow Milk
- Italy
- ApproachableAdventurous
- SoftHard
Named for the Piave River in Northern Italy, Piave Vecchio is a perfect table cheese—one that even rivals Italy’s classic Parmigiano Reggiano. Hard and savory, with hints of tropical fruit sweetness, it’s great for slicing and snacking, carving into chunks on a cheeseboard, or grating over pasta. Lean into its Italian heritage and pair it with Prosciutto di Parma, drizzled with Murray's Italian EVOO.
“One bite of Piave Vecchio, and you’ll feel like you’ve been transported to Alps of Northern Italy, donning your sunglasses and tipping you chin up to catch the breeze. This lush, tropical cheese has notes of guava and passion fruit Try pairing with a pina colada and Murray’s prosciutto cotto.”
Cow's Milk, Salt, Rennet
Allergens: Milk
- Piave Vecchio gets its name from the Piave River in Northern Italy and is only made by one producer: Agriform Sca Cheese.
- In order to be classified as a Piave cheese, the milk used must come from herds that water on its namesake river.
- The pasteurized cow’s milk used in this cheese comes primarily from three local breeds: "la Bruna Italiana," "la Pezzata Rossa Italiana," and "la Frisona Italiana."
- The cows spend the summers grazing on the mountain pastures, shifting to a mixture of forage grass, hay, whole grains, and corn when the weather shifts.
- Piave is often compared to a young Parmigiano Reggiano.
- It is smoother than Parmigiano Reggiano, with a concentrated, sweet crystalline paste that has a tropical fruit sweetness and slight almond bitterness.
- Murray’s Piave Vecchio—Italian for “old”—is aged for six months or more.
- It pairs well with both red and white wines, and can also be enjoyed with an amber ale.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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