Nero Imperiale

Finished with IGP Balsamic vinegar from Modena

This square cheese is nished with an outstanding example of Italian gastronomic production: IGP Balsamic vinegar from Modena. At the end of an aging process lasting over 90 days, the cheese is immersed in the vinegar for approximately one month. The result is perfectly balanced and surprising to the palate: the sweet-sour flavor of the vinegar with all of its aromas and subtle hints merges flawlessly with the sweet, milky yet slightly tangy flavor typical of this cheese to create a perfect balance that is neither aggressive nor overwhelming. The rind is rough and black in color thanks to its covering of vegetable charcoal. The paste is crumbly and white inside while the edges are extremely solid and straw-yellow as a result of the lengthy aging process.