Piave

Piave

What it is

It takes its name from the river that drains the Dolomites past Belluno, and the province's dairy cooperative only settled the recipe around 1960 — young, as Italian cheeses go. It is cooked and pressed like Parmigiano yet never grows the savoury crystal bite: it turns sweet instead, and the sweetness deepens with age rather than sharpening.

In the kitchen

Buy by age: the mezzano at six months slices cleanly for a board, the vecchio past twelve grates. It salts the plate very little, so season the dish before you add it, not after.

Goes with

Honey Pear Walnut Apple Prosciutto di Parma Stone-ground polenta Grape Hazelnut

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