08/06/2026
🧀 Meet your next favorite cheese: Piave PDO.
With over 125 years of regional tradition behind it, Piave PDO comes in five age expressions, from bright and young (Fresco) to bold and aged (Vecchio Reserva). It is snackable, meltable, and complex enough to win over top chefs.
Ask NYC's own Emilia D’Albero—the first American ever named the best cheesemonger in the world—and she'll tell you Piave PDO was her first cheese love. Marissa Mullen of calls out its high moisture content, which lets it melt into a silky sauce without breaking—hello, elevated mac 'n' cheese and risotto. And at Manhattan's Ci Siamo, Chef Hillary Sterling reaches for it to add nutty depth to dishes like braised beans and stracci pasta with wine-stewed rabbit.
Whether shaved onto a salad, melted into pasta, or the star of your next cheese board, Piave PDO earns its spot. ✨
Read the full story: https://ediblebrooklyn.com/why-european-gem-piave-pdo-should-be-on-your-cheese-board-and-in-your-pasta-bowl/
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
