Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd is cooked, and the cheese is aged until hard. Piave has an intense, full-bodied flavor reminiscent of Parmigiano Reggiano that intensifies with age and makes this cheese unique. Pair Piave with Zinfandel. Pairs well with cider.