Roccolino with PGI Balsamic Vinegar of Modena has the aroma of the milk and the mould of one combined with the delicate, persistent and balanced acidity of the other. The cheese is white and slightly crumbly with a rind that’s brown, almost black like the Balsamic Vinegar that covers it when it is immersed after a long maturing process. To the palate Roccolino Nero Imperiale is an explosion of bountiful but well-balanced flavors that range from acidic to buttery. Ideal paired with full-bodied and fruity red wines or sparkling wines. It’s excellent for aperitifs, appetizers and to enrich salads, or as a creamy addition to pasta or rice dishes.
