In order to fully appreciate the flavour and consistency of the cheese, a proper knife and cutting technique must be used.

Cheese aged for a very short period of time, for example Piave Fresco, requires the use of a knife with a lowered blade, so that as little blade surface as possible sticks to the curd.
For Piave Mezzano, a knife with a rigid 30cm long blade is recommended. If a cheese with a hard, compact curd like Piave in the Vecchio, Vecchio Selezione Oro or Riserva variations is sliced, we risk ruining the granular structure. Therefore it is preferable to break the curd with a drop point knife, thus allowing the pieces to naturally come away along the fracture point.
As soon as it is cut the cheese comes into contact with oxygen, determining an alteration in the characteristics of the product which must be given due attention. The factors to be evaluated for good preservation of a cheese are temperature, humidity and ventilation.

The use of a refrigerator is practically indispensible in today’s world; however if a cool and sufficiently ventilated cellar is available, this would be the perfect place for preserving a semi-hard or hard curd cheese like Piave in the Mezzano, Vecchio, Vecchio Selezione Oro and Riserva variations, wrapped in a cotton or linen cloth. The optimal conditions are a temperature of 10°C and 70% humidity level. In the case of a fresh, less aged cheese like Piave Fresco, refrigeration is preferable, as is keeping the product in its original packaging, if possible.
In conclusion, remember to remove cheese from the refrigerator at least 30 minutes before serving, to allow the product to breath and reach the optimal temperature for eating.