Piave DOP cheese is characterised by the intense, full-bodied flavour of this land, which grows as it matures, preserving a special note in the taste that makes it unique. The distinctive sensory characteristics of the different types of ripening lend themselves well to appreciation by accompanying the tasting of Piave with wine, honey and jams of excellent quality. The choice of food pairing for the different types of ripening is varied, but not obvious. As a starting point when choosing a wine, we could say that the wine should have the same strength of taste as the cheese. This means that it must cleanse the palate little by little, removing traces of fat and creating pleasant new sensations.
Piave Fresco can be accompanied by a young, light white wine, while the Mezzano type goes well with medium-bodied, fruity reds; more mature cheeses are better accompanied by full-bodied red wines.
As far as preserves, both sweet and tangy or spicy, and honeys are concerned, it is advisable to carefully assess their consistency and any spiciness in order to enhance rather than overpower the flavour of the cheese. Piave Fresco and Mezzano go well with delicately flavoured honeys and sweet, light preserves; more mature versions are better paired with full-flavoured honeys and fragrant, intensely flavoured preserves.
Piave DOP Fresco
Recommended pairing: Miele d’acacia delle Dolomiti Bellunesi D.O.P. honey
Recommended wine: Conegliano Valdobbiadene D.O.C.G – Prosecco Superiore
Piave DOP Mezzano
Recommended pairing: Tropea red onion preserve
Recommended wine: Cabernet Sauvignon D.O.C
Piave DOP Vecchio
Recommended pairing: Miele di castagno delle Dolomiti Bellunesi D.O.P. honey
Recommended wine: Pinot Noir D.O.C – Merlot D.O.C
Piave DOP Vecchio Selezione Oro
Recommended pairing: Radicchio Rosso di Treviso I.G.P. preserve
Recommended wine: Ripasso della Valpolicella D.O.C.
Piave DOP Vecchio Riserva
Recommended pairing: fig and walnut jam or vegetable preserve (radicchio-celery)
Recommended wine: Amarone Classico della Valpolicella D.O.C.G