Sapore del Piave comes from one of the finest makers of Sottocenere, Sergio. The name comes from the river that runs through the region and the cheese reveals the delicate nuances of the herbs and flowers the cows graze on. It is rich and creamy, salty, buttery and nutty with lots of cheese proteins (you know the little crunchy bursts of flavor). This aged cow’s milk cheese has a texture similar to Parmigiano, but a subtler flavor that has been aged about 15 months.
Sapora del Piave is made in the Veneto region of Italy along the river Sapora is a rich golden color, the smell is delicious nutty and sweet and will make you go OMG! It starts with saltiness on the tongue that leads into a mouth coating creamy, sweetness with notes of butterscotch, honey and caramel that lingers on the back of your tongue that soon becomes addictive.
This cheese is delicious to eat on its own, but also pairs well with some orange blossom honey and Marcona almonds and a glass of Zaccagnini Chronicon Montepulciano 2008 or a medium bodied Spanish red wine called Tarima Monastrell or even a Chianti. You can substitute this cheese in any recipe that calls for Parmigiano.
Origin: Made in Treviso, in the Veneto, by cheese maker Sergio Moro
Milk: Cow Milk
Features: Cook Friendly
Related Cheese: Parmigiano Reggiano
Pairings: Medium Body White Wines, Ambers & Brown Ales
Age: 12-16 Months
- 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold salted water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Sapore Del Piave cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
- Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
- Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.