Imagine what the love child of Parmigiano Reggiano and Emmenthaler. Sweet, floral, piquant and crunchy like the Parmesan and that faint bitter, custardy note found in open eye Swiss style cheeses.
Tradition is an important issue to the nostalgic folks at Latteria Moro who produce on a small scale in Treviso, Italy. Therefore, the name Sapore di Piave, meaning "flavor of Piave," is meant to indicate the encapsulation of the very essence of the alpine area surrounding the upper Piave river. The river takes its source in northern Veneto and runs down to the Adriatic near the city of Venice.
It has all the flavor and nuance of the Parmigiano Reggiano but has a more rich feel on the palate. Although Parmigiano Reggiano is commonly used as a table cheese in Italy, it is a little dry for most Americans to choose for the cheese board. Although it may be sacrilege to say it, I would choose Sapore del Piave for a cheese party over Parmigiano.
Matt Caputo is one of the first American Cheese Society Certified Cheese Experts (CCP). At Tony Caputo's Market & Deli, Matt runs one of America's most cutting edge affinage (cheese aging) programs. Matt is also an internationally recognized chocolate expert. Beyond cheese and chocolate, he has an incredible depth of knowledge when it comes to the categories of cured meats, olive oil, vinegar, honey and pasta. Preserving culinary traditions of Italy and other Southern European countries is Matt's life long goal.