Sapori d'Italia

[Robin Garr]

Hey, has anybody run into this artisanal farm from Nicholasville, Ky.? They were at the Beargrass Farmers' Market in St. Matthews today, and their goat-milk cheeses are AMAZING. They're all made in authentic Italian regional styles by a cheese maker from Naples, and I couldn't believe how much they reminded me of eating fresh and aged cheeses in Northern Italy. After tasting through several of them with the guy who was there (the Neapolitan cheese maker wasn't here today, but he's supposed to be here next Saturday), I've got to put them right up with Capriole for quality. Never heard of 'em, but they're now on my short list.

Sapore d'Italia
http://www.cheeseitalia.com/

[Robin Garr]

robin, thanks for posting this. i'm going to go next sat, get me some cheese and hear some good italian conversation.

It is really good cheese! I got me some Toma di Capra, which reminds me a bit of a very young, fresh Pecorino Romano, and a year-aged cheese that has developed the flaky texture of Parmigiano-Reggiano but has a goat-cheese tang. I think you'll like the cheese, and I think you'll like the people. I wish the cheesemaker, Giovanni Capezzuto, had been there today, but they say he's coming next week.

[Robin Garr]

my parents made their own cheeses at home. one of them which was not my favorite, which i can't remember the name of it. was a soft milky wet cheese. my parents made it. in a special weave basket form. this cheese was pure white.

You know, there are a bazillion Italian regional cheeses, so it's hard to know, but there is definitely a kind of ricotta that's made this way - the basket and cloth let it drain a little so it will get a little more firm and hold its shape. Another really good one is burrata, which is like mozzarella curds and cream inside a mozzarella skin. Not good for you, but OMG delicious. Also, caciotta, which covers a lot of Sapore d'Italia's cheeses, is soft, but not "wet." Could it be any of those?

Sapori d'Italia
by Robin Garr » Sat Jul 24, 2010 10:14 am

Hey, has anybody run into this artisanal farm from Nicholasville, Ky.

Yes, Robin, I have heard of it, but I don't know from where. I have it down in my list of thing to do when I visit Lexington. But now I won't need to wait for a trip to Lexington.

[Robin Garr]

now you got my curiosity peaked with burrata. my does that look delicious. and i would imagine, it's not to be found here.
did you have this in italy? or at a major city here.
i want to get my hands on some. i believe you when you say delicious.

I think I've had it only in Italy, but I might have had some in NYC, Annemarie. There was a salumeria near us in Queens, Rosario's, that made really creamy mozzarella, and I think they might have made burrata sometimes, too. It looks like baseball-size mozzarella rounds, but with the top pinched together, or sometimes tied with a ribbon, to hold the wet cheese and cream inside.

I'm so glad you've discovered the cheeses from Sapori! We've been using them for just over a year now, and had the privilege to host Giovanni (the cheese maker) and his family for a dinner last year. They are a great team!

Love their cheeses! We found them a few weeks ago at the farmers market and have tried several kinds. We've been using the Caciotta al Peperoncino shaved on top of pasta and all kinds of other things...adds just a bit of tang to dishes. Planning on making a mock alfredo sauce with the softer cheese, though it's pretty heavenly on it's own. My picky hubby even thought it was pretty good and he normally won't go near goat cheese. Was at Jungle Jim's a few days ago and they are carrying the whole line now.

It is quite good. They sell it at Rainbow Blossom where they have a copy of the review by Marty Rosen that was in the Courier Journal titled "In Search of Good Food | Sapori's goat cheese buttery good"