Extra Vecchio 25 Year ABTM DOP Balsamic Vinegar Cheese Shop/Father's Day From the Jura mountain region

From the Jura mountain region comes one of Frances' favourite cheeses - and ours

eager to discover what effect this would have on the cheese

Ripened between five to seven weeks by affineur Frederic Van Tricht

The boards are hard-wearing

this cheese melts at a lower temperature than most other Raclette-style cheeses

Extra Vecchio 25 Year ABTM DOP Balsamic Vinegar Cheese Shop/Father's Day From the Jura mountain regionThe grandfather of all the balsamics, and the product Acetomodena earned its reputation with. Perfect for finishing dishes. Thick, dark and velvety. Traditional Balsamic Vinegar of Modena DOP (ABTM) The original and best, made from cooked grape must, and nothing else. After ensuring the balsamic vinegar has been made in accordance with tradition, the dop consortium will perform rigorous tests. If approved, they then bottle the balsamic vinegar