Piave vs Valtellina Casera
Piave
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Veneto
- Status
- PDO
Piave is a cow's milk cheese from Italy, and the name is protected. It is a pressed cheese that ranges from supple and mild to hard and savory as it ages. Young pieces slice neatly for the table. Older pieces become dry enough to grate. Cooks and cheese boards both have a use for it, depending on the age of the wheel.
Valtellina Casera
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Valtellina, Lombardy
- Status
- PDO
Valtellina Casera is a semi-hard cow's milk cheese from the Valtellina, in Italy, and the name is protected. Makers use partly skimmed milk, cook the curd, and press it into a wheel with a firm straw-colored rind. The paste is elastic, white to pale straw, and usually dotted with small eyes. Young wheels are sweet and mild. Older wheels turn more aromatic and can be grated.