Saying Goodbye to Piave Vecchio
August 4, 2009
Certain cheeses are good and yet, for whatever reason (usually money and marketing) they just don’t sell well. Piave Vecchio is one of those cheeses that The Lady can’t seem to make popular. Even with aggressive sampling, Piave just doesn’t fly out the door the way Parmigano-Reggiano does.
Made by a dairy cooperative in the Piave River Valley of Italy, this hard cheese is made from pasteurized cow’s milk and shaped into wheels. It has a dense texture and is straw-colored. Once it is aged, it becomes hard, suitable for grating and tastes slightly sweet, much like a young Parmesan.
Because it is a grating cheese, The Lady likes to use it as an alternative to Grana Padano or Asiago.
Saying goodbye is the result of the cheese being removed from inventory by the corporate “folks” and while The Lady hates to say goodbye to this fine Italian cheese, she understands the reasons.
Arrivedeci, Piave Vecchio, Lei sarà mancato.
This feline foodie gives Piave Vecchio 4 Paws out of 4 Paws.
Serving Suggestons: Grated on Pasta dishes and excellent in risotto and polenta.
Wine Pairings: Full-bodied white such as a Chardonnay and medium-bodies reds such as Merlot or Zinfandel.
Beer Pairings: Belgium Fat Tire Ale
Source: Cow’s Milk