Aged Parmesan and Strawberries with 10-Year Balsamic

One dark drop on a craggy chunk of parmesan, another on a halved strawberry: La Compagnie de Bouteville’s Balsamic Vinegar 10 Years, aged in former Cognac barrels, brings notes of smoked caramel and prune to every bite.

Serves 4 · 10 min

1. Break 5 oz (150 g) aged parmesan into bite-size chunks with the tip of a knife.
2. Halve 12 ripe strawberries and arrange them on a board with the parmesan.
3. Place a single drop of the 10-year balsamic on each piece just before serving.
4. Add a few basil leaves and serve as an appetizer or before dessert.

The star of this recipe: Balsamic Vinegar 10 Years, by La Compagnie de Bouteville.