This unique cheese is pierced and then aged dredged in Balsamic vinegar which yields a dark brown rind and stripes of the vinegar throughout the paste. This highly aromatic cheese smells of oak and grape must and the taste is a satisfying mix of the best of the cheese and the vinegar married together. Milk Type: Pasteurized Cow’s Milk Pairings: Your dry good products - Balsamic cream with mandarin - Black bursa fig jam - Morello cherry preserve - Apricot jam Fresh fruits and Spices & other pairings - Figs - Medjool dates - Balsamic vinegar - Strawberries - Cured meats - bresaola, salami