Sliver thin sliced room temperature Parmigiano-Reggiano drizzled with aged balsamic glaze (vinegar reduction) and accompanied with a nice port?

Hell yes! But usually not the port part, just the cheese part.

I understood some of those words!

Yes with out the port but with a good home brew beer.

Does this have anything to do with bacon?

Yes, but not in the same manner...

Ever since visiting Tuscany, I've been hooked on a cheese called "Toscano" it's from the Pienza area in Tuscany and is fantastic, it is a Pecerino for sure but has an incredible, buttery flavor with a bite.

I enjoy this with a wine called Colimoro, which is the closest I can find to the table wine I enjoyed so much at an "Agritourismo" that was at the foot of the hill town.

The farm we stayed at was an incredible experience, each bite of the favored cheese brings back fond memories.

Sure. But in the unlikely event I'm fresh out of that stuff, it's lemon Oreos.

Lemon Oreos and port. That’s a concept!

Sometimes I eat string cheese ???

Yes, except it is chocolate with Barolo wine.

Never even heard of it.

A fine cheese tray also pairs well with Chimay Grand Reserve Ale.

quote:

Originally posted by rusbro:
Sure. But in the unlikely event I'm fresh out of that stuff, it's lemon Oreos.

I've said it before... lemon oreos are made with heroin or crack, got to be

quote:

Originally posted by Warhorse:
Never even heard of it.

I assume you mean Parmigiano-Reggiano. That's the REAL deal, not the crap grated up with added sawdust into a cylindrical container called Parmesan cheese. The later bears no resemblance to the former in taste or texture.

quote:

Originally posted by bald1:
Sliver thin sliced room temperature Parmigiano-Reggiano drizzled with aged balsamic glaze (vinegar reduction) and accompanied with a nice port?

It's like you're trying to say... something... just can't make it out.

Locatelle is another fine aged Italian cheese not to be missed.

quote:

Originally posted by HKg3:
A fine cheese tray also pairs well with Chimay Grand Reserve Ale.

yes it does,

esp if that Chimay has been aged a couple years

Don't recall ever having cheese as an after dinner treat.

I've cooked with some very good grades of Parmigiano-Reggiano, and grated/shaved fresher over homemade Italian food. However, I never ate it drizzled with a glaze either.

tatortodd,
Might want to take a few minutes and look over some of these sites:
https://encrypted.google.com/s...=utf-8&oe=utf-8&aq=t
As you can see the notion of parmigiano reggiano and balsamic vinegar / glaze is quite established.

This is probably the best one to check out as they describe serving it up as a dessert:
http://www.ciaoitalia.com/seas...ged-balsamic-vinegar




Link to original video: https://youtu.be/aK_vzP5kOxo

Do you eat the outer edge of the cheese ? It looked a bit different.

How different is the really old balsamic vinegar from the ordinary store bought variety?