Olive Nation Blog

Balsamic Vinegar and Parmigiano-Reggiano

Posted by John Rusnak in Balsamic Vinegar, Oct 14 2008

When most people think of Parmigian-Reggiano (Parmesan Cheese), often described along with Brie and Stilton as one of the three great cheeses of the world, they do not think of it as a cheese for eating. It is most often thought of as a grating cheese suitable for sprinkling on pasta or used for cooking. What a surprise it is when chunks of Parmigiano-Reggiano are sprinkled with balsamic vinegar (aceto balsamico). Of course the finer the quality of the balsamic vinegar, the better this delicious treat combination. All it takes is a few drops of quality balsamic vinegar sprinled over chunks of Parmigiano-Reggiano. Try it as a final course before dessert. Of course the true aceto balsamico (balsamic vinegar) from OliveNation.com is the perfect complement.