Piave is a cow's milk cheese made in the Piave River Valley region of Belluno, Italy. Shaped as a wheel, it is made from pasteurized milk collected in two milkings, one of which is skimmed, and is produced in the valley of the Piave River, between Belluno and Feltre. It is made by a dairy cooperative called the Cooperativa Lattebusche. Piave has a dense texture without holes that is straw-yellow in hue. It has a slightly sweet tasting flavor. Once fully aged, it becomes hard (making it well suited for grating), developing an intense, full-bodied flavor. Piave's rind is impressed repeatedly with the name of the cheese. Piave is sold in the United States as a hard cheese (called Piave vecchio or stravecchio, meaning "old" or "extra-old") at which point its taste resembles that of a young Parmigiano Reggiano. It pairs well with traditional Italian dishes such as risotto and polenta, and with richer white wines, such as Chardonnay, medium-weight reds, such as Merlot and some Zinfandels. The red label is aged at least 1 year and called vecchio, the blue label is under 1 year old and softer.