Once aged to perfection, the cheesemakers flavor Artigiano Classico with tangy balsamic vinegar from Modena, Italy, and sweet cipolline onions from Calabria. Flavored on three sides for maximum enjoyment. Eat the rind – it’s divine! The best way to eat Artigiano is with the rind. This is where the aged balsamic and onions soak into the cheese and create a distinctive flavor throughout. The white dots on the rind are calcium crystals – a sign of properly aged cheese. They add some pleasant crunchiness to the firm, crumbly texture.