This rarely tasted traditional cheese made high in the mountains of northern Italy has been one of my favorite eating cheeses for years. In truth, I’ve always been reluctant to reveal it for fear that already limited supplies will become even more difficult to get.
What’s so great about it? It’s simply one of the tastiest, most versatile cheeses I’ve ever tried. I don’t think I’ve met anyone who doesn’t like it. After aging for more than ten months, its flavors are accessible enough to entice a cheese novice yet more than complex enough to compel cheese fanatics to come back for more.
Flavor wise, think of a good Parmigiano-Reggiano, with a little kick of sweet mountain Gruyére. It's excellent on polenta or in risotto. It brings the smoothness of cheddar, the texture of Parmigiano-Reggiano and the mellowness of sweet mountain butter to your table.
Wow! Our current wheel of piave is perfectly balanced between sweet and savory, like the fruity glaze on a holiday ham. The flavor lasts and lasts in the long, long finish. This cheese has been consistently excellent for some time now and shows no signs of changing any time soon!