Cheese photo WILL HEAP | Shoot director EMMA WINCHESTER | Food stylist ROSIE REYNOLDS Stylist LAUREN MILLER. With thanks to
finecheese.co.ukfor supplying the cheeses. | Additional photographs WESTEND61/GETTY
• Seek out balsamic vinegar from Modena in northern Italy.
• There are two categories to look out for: IGP and DOP. IGP can have a percentage of flavourings added to it, whereas DOP is made from 100% cooked grape juice or must, and nothing else. DOP balsamic is matured in wooden barrels for a minimum of 12 years, whereas the maximum for IGP is three years. But this doesn’t necessarily mean one is better than the other. IGP balsamic vinegar can be excellent, and this is usually reflected in the price. If you’re willing to spend more than £10, you’re in for a treat.
• Often, the balsamic vinegar that you’ll find in the supermarket (usually IGP) has added caramels, vinegar, grape juice and preservatives.