The Ultimate Prosciutto Cheese
Aged for at least 12 months, this cow’s milk cheese is produced in the Veneto region in the Italian Dolomites and named after the Piave river. Piave’s rich, nutty flavor only increases with age and at 12+ months you are guaranteed a full nut experience with an intense fruit flavor and a lingering finish. We recommend substituting Piave Vecchio for Parmigiano Reggiano® and grating on pasta when for a subtle flavor change. Or try flaking it on watercress, escarole and arugula salads! It pairs very well with any of the prosciutti found in our Charcuterie Department, along with a California Zinfandel, an Italian Barolo or an Amarone.