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Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (''Denominazione di Origine Protetta'' or DOP),〔(DOP / PDO ) - Piave Cheese Consortium: The consortium overseeing the use of the name Piave〕 the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.〔(Production zone ) - Piave Cheese Consortium〕〔(Agriform )〕 Piave is a hard, cooked curd cheese, offered at 5 different ages:〔(Product and characteristics ) - Piave Cheese Consortium〕〔(InfoDolomiti )〕 * ''Piave Fresco'' (20 to 60 days aging - blue label) * ''Piave Mezzano'' (61 to 180 days aging - blue label) * ''Piave Vecchio'' (more than 6 months aging - blue label) * ''Piave Vecchio Selezione Oro'' (more than 12 months aging - ''red label'') * ''Piave Vecchio Riserva'' (more than 18 months aging - black label). Piave cheese has a dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavor. Piave's rind is impressed repeatedly in vertical direction with the name of the cheese.〔(How to recognise it ) - Piave Cheese Consortium〕 Piave is sold throughout Europe and even in the US as a hard cheese at which point its taste resembles that of a young Parmigiano Reggiano. The ''red label'' is aged at least 1 year and is called ''Vecchio'' (Piave Vecchio Selezione Oro), while the ''blue label'' is softer. Both are available all over Europe and can also be found in the US, primarily at specialty shops. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Piave cheese」の詳細全文を読む スポンサード リンク
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