Cheese And Balsamic Glaze: Perfect Pairing Ideas

Balsamic vinegar has been a popular condiment for the last decade, used in salad dressings, sauces, glazes, and marinades. But one pairing that is often overlooked is balsamic vinegar and cheese. In Emilia Romagna, Italy, the birthplace of balsamic vinegar, it is common to pair balsamic vinegar with Parmigiano Reggiano. The reason why these two foods work so well together is due to the balance of acidity and richness. Balsamic vinegar is highly acidic, while cheese is high in fat. When paired together, they create a flavour explosion that makes the mouth produce more saliva, stimulating hunger. Most cheeses go well with balsamic vinegar, but some varieties work better than others.

Mozzarella and balsamic vinegar

For a more decadent version, try a prosciutto pizza with mozzarella and a balsamic drizzle. You can also add shavings of Parmigiano Reggiano to take this dish to the next level.

If you're looking for a quick snack, try a baguette slice grilled in olive oil, smeared with ricotta cheese, and drizzled with balsamic vinegar and topped with fresh strawberries.

Parmigiano-Reggiano and balsamic vinegar

The best way to serve Parmigiano-Reggiano with balsamic vinegar is to break the cheese into bite-sized chunks, drizzle with vinegar, and let stand for 15 minutes. Then, drizzle with the remaining vinegar.

When choosing a balsamic vinegar to pair with Parmigiano-Reggiano, opt for a high-quality, aged variety. The traditional balsamic vinegar of Modena is a thick, dark syrup that has been aged for at least 12 years. As it ages, the flavours become more nuanced and rich, with notes of fig, molasses, cherry, chocolate, and prune. However, there are also good IGP vinegars aged for three or more years that are less expensive.

While Parmigiano-Reggiano is the most traditional cheese to pair with balsamic vinegar, other hard cheeses such as Pecorino Romana and Grana Padano also work well. Softer cheeses like gorgonzola, goat cheese, ricotta, and mozzarella can also be paired with balsamic vinegar as an accent in dishes.

Blue cheese and balsamic vinegar

Blue cheese is a great pairing with balsamic vinegar, especially the Italian Gorgonzola, French Roquefort, or Spanish Cabrales varieties. The robust and sharp flavour of blue cheese is hard to overwhelm, and the combination with sweet-and-sour balsamic vinegar creates a very piquant taste.

The more aged the blue cheese, the better it will pair with an aged balsamic vinegar. The sweetness of the vinegar will balance out the saltiness of the cheese, and the acidity will alleviate the heaviness of the cheese's high-fat content.

Goat cheese and balsamic vinegar

A popular way to serve this combination is on crostini. To make these, slice a baguette into 1-inch pieces, brush with olive oil, and bake until lightly browned. In the meantime, prepare a whipped goat cheese by mixing goat cheese with cream until light and spreadable. Finally, make a balsamic syrup by boiling balsamic vinegar and then reducing the heat until the mixture thickens.

Once the syrup has cooled, spread the whipped goat cheese on the crostini, and drizzle with the balsamic syrup. This dish can be served at a dinner party or a casual barbecue.

Burrata and balsamic glaze

A classic way to serve burrata and balsamic glaze is as a Caprese salad. This typically includes ripe, juicy tomatoes, fresh basil, olive oil, and a sliced, toasted baguette. The addition of balsamic glaze takes the traditional Caprese salad to the next level. The glaze can be bought pre-made or made at home by adding balsamic vinegar and honey to a saucepan and simmering until thickened.

For a more substantial meal, burrata and balsamic glaze can be served with prosciutto, or on a pizza. It also works well with peppery arugula, strawberries, or peaches. For a vegan option, the burrata can be replaced with vegan cheese.

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