Classic and Unexpected Pairings with Piave PDO
Sponsored by More than Food
Piave river and Dolomite mountains photo credit depositphotos
How to enjoy a versatile cheese from the Veneto
Situated just over 60 miles north of Venice, the picturesque province of Belluno in Italy’s Veneto region boasts lush green valleys and some of the most famous peaks of the Dolomites. It’s also the birthplace of Piave PDO, a versatile cow’s milk cheese named after the ancient Piave River running through this region.
The European Union Protected Designation of Origin (PDO) certification guarantees that every step of production occurs in a specific geographic area according to strict quality standards. And Piave PDO is indeed deeply linked to this region, where it originated with dairy farmers in mountain pastures in the 19th century.
I spent several days in Belluno back in 2022 and had a chance to try some of the more traditional pairings and regional dishes made with Piave PDO. The minimum age is 20-60 days for the Fresco (Fresh), with notes of cooked milk, butter, and yogurt. The flavor deepens as the cheese matures, becoming richer and nuttier, from Piave PDO Vecchio (Old) aged over 6 months, to the rare Vecchio Riserva, matured for over 18 months.
PDO and PGI logos
The cuisine of this mountainous region, which borders Austria to the north, is hearty with Alpine qualities, and Piave PDO is a key player. It’s often grated into risotto dishes featuring other regional ingredients such as pastin, a sausage made with beef and pork that’s seasoned with spices and white wine. Another typical dish is formai frit, fried Piave DOP with polenta and sauerkraut.
On a cheese and charcuterie board, aged Piave DOP pairs beautifully with chestnut honey, such as Miele delle Dolomiti Bellunesi PDO, and lightly smoked Speck Alto Adige PGI from the neighboring Italian region of Trentino-Alto Adige. PGI stands for Protected Geographical Indication, and this European Union certification indicates that the quality or another characteristic of the product is largely attributable to the geographical location in which it’s made.
Piave with figs photo credit Consorzio Piave
Fresh figs, walnuts, and red onion preserves round out a traditional board, while more unconventional pairings such as crunchy caramel popcorn and crispy gingersnaps complement the sweet and savory notes and crumbly texture of Piave PDO.
For an unexpected wine pairing, try a white Porto PDO from Portugal’s Douro Valley. This fortified wine made from native white grapes must be produced and aged in the Douro region using traditional methods. With notes of citrus, honey, and dried fruits, lightly chilled a white Porto PDO is a perfect aperitif with chunks of Piave PDO and salted almonds.
The younger versions of Piave PDO are rarely exported, so look for Vecchio and Vecchio Selezione Oro (aged over 12 months) in the US. And don’t be afraid to get creative with pairings—this is a mountain cheese with sky-high possibilities.
Visit more-than-food-us.campaign.europa.eu or follow @morethanfoodus on Instagram or More than Food US on Linkedin and listen to the podcast series European Tasty Tales on Spotify to discover the amazing foods and beverages from the European Union.