That (JFYI) is Parmigiano Reggiano. Vinegar (balsamic or not) does need some "mycoderma aceti": https://en.wikipedia.org/wiki/Mother_of_vinegar https://en.wik

That (JFYI) is Parmigiano Reggiano. Vinegar (balsamic or not) does need some "mycoderma aceti": https://en.wikipedia.org/wiki/Mother_of_vinegar https://en.wikipedia.org/wiki/Mother_of_vinegar for many vinegar producers it is a "family treasure" often more than one century old.