100g This is a pasteurised whole cow’s milk cheese. It is made using milk from the areas surrounding the river Piave which flows from the Alps out to the Adriatic Sea near Venice. It also draws on local traditional methods to cook the curd and age the cheese until it is hard. This variety has been aged for more than 12 months which will create a more granular texture sometimes with delicious crunchy protein crystals. The taste is sweet with notes of cooked butter and toasted fruit. I remember reading somewhere that it reminded the taster of pineapple! Due to its sweetness however, it will be appreciated even by those who do not like strong flavours. It goes well on a antipasti board, shaved over pasta the later with honey or good balsamic vinegar.