Balsamic Vinegar on Your Cheeseboard? Cheese Loves A Quality Aged Balsamic!

At Carluccio's, we believe that the best Italian food is about tradition, quality, and sometimes, a little bit of unexpected magic. You might be familiar with balsamic vinegar drizzled over ripe tomatoes, or used to deglaze a pan for a rich sauce. But what about pairing it with your cheeseboard? It might sound unconventional, but trust us—once you taste it, you'll wonder why you hadn't tried it sooner.

Why Aged Balsamic and Cheese is a Match Made in Italy

The relationship between cheese and vinegar, particularly a high-quality, aged Aceto Balsamico Tradizionale di Modena is one of beautiful contrast.

• Sweetness vs. Saltiness: Many cheeses, especially Parmigiano Reggiano, Pecorino, and aged Goudas, carry a wonderful salty profile. A true aged balsamic provides a dense, complex sweetness that perfectly balances this salinity, creating an umami-rich experience.

• Acidity Cuts Through Richness: Cheese is inherently fatty and rich. The subtle, mellow acidity of a quality aged balsamic acts as a palate cleanser, cutting through the richness and preparing your taste buds for the next bite. This is the same principle as pairing wine with cheese.

• Depth of Flavour: High-quality balsamic is aged in wooden barrels, often for many years. This process concentrates the sugars and develops layers of flavour, with notes of dried fruit, molasses, and wood. These complex notes resonate beautifully with the nutty, earthy, or sharp characteristics of different cheeses.

Which Balsamic and Which Cheeses?

To truly appreciate this pairing, the quality of the balsamic is paramount. Avoid thin, overly sharp supermarket vinegars. You need a product with true body and depth.

• The Balsamic: Look for an Aceto Balsamico di Modena IGP or, for a truly luxurious experience, an Aceto Balsamico Tradizionale di Modena DOP (often labelled 'Tradizionale'). Carluccio's Aceto Balsamico di Modena IGP, 250ml is exactly the style of balsamic you'd use here.

• The Cheeses:

  • Aged Hard Cheeses (Parmigiano Reggiano, Pecorino): This is the classic, quintessential pairing. The aged balsamic is often served on a spoon and taken as a digestif alongside chunks of salty, crystalline Parmigiano.

  • Semi-Soft & Creamy Cheeses (Taleggio, Brie): A touch of sweet glaze provides a necessary counterpoint to the buttery richness of these cheeses.

  • Blue Cheeses (Gorgonzola): The intense tang and sharpness of a good Gorgonzola are beautifully mellowed and complemented by the syrupy sweetness of a concentrated balsamic.

How to Serve It

Keep it simple. You don't need to dress the cheese.

1. Drizzle: Use a slow hand to drizzle a few rich drops of aged balsamic directly onto the cheese just before serving.

2. Dip: Alternatively, pour a small amount of the balsamic into a tiny dish or saucer on the board. Provide toothpicks or small spoons so your guests can dip or dot their cheese for a more controlled taste.

3. Accompany: Pair with neutral cracker, flatbreads or slices of a crusty baguette so the pure flavours of the cheese and balsamic can shine through.

Next time you are putting together a cheeseboard, take a moment to look beyond the usual chutneys and jams. A quality aged balsamic is a simple, elegant, and authentically Italian way to elevate your cheese course from good to magnificent.