Balsamic Vinegar and Prosciutto We went to a family run Balsamic operation. Six generations of Balsamic making. As each child is born several barrels of balsamic are made with their name on it. This is their inheritance. It takes many years to develop and is subject to strict laws ensuring the method of production is … More Food tour continued.
We were picked up before 7AM and taken to the cheese factory to see the start of the cheese making process. Setting the curd and testing the curd. Lifting the curd and putting in the mold then letting it sit. Storing the cheese.