665021 Thu Nov 05 15:01:33 -0800 2009 4 27 General Chowhounding Topics 0 5159251 Some friends of ours brought us back a 250ml bottle of this stuff "Crema di Balsamico" from Europe and we finally tried it and it was great. From a little online research, its a reduction of balsamic vinegar and Trebbiano grape juice. It is excellent with fruit. I sliced some Bartlett pears on a madolin and spread some of the Crema di Balsamico on each slice and topped it with a slice of Manchego cheese and a pecan and it was a fantastic flavor. Thu Nov 05 15:01:33 -0800 2009 41679 Den 1 5159845 Is this the white balsmic glaze? I have some and use it as a salad dressing or as a drizzle finish a cold curry beef on lettuce appetizer. I really like the sweetness with the curry. Thu Nov 05 19:18:32 -0800 2009 5159251 142336 rtms 2 5160327 No, it's the brown stuff Fri Nov 06 05:11:44 -0800 2009 5159845 41679 Den 1 5160925 Isola has a large variety of cream balsamics. I've started to buy them to experiment with. Not to expensive, and very nice quality. I plan on pairing them up with meats and cheeses. http://www.isolaimports.com/creams-of-balsamic-flavored-c-97.html Fri Nov 06 08:53:55 -0800 2009 5159251 243273 pacheeseguy 1 5163460 This product is easy to find in my city (NYC) , but I wonder why it is any better than a reduction of balsamic that you can make at home. Years ago the bottled balsamic creams were pure but most of those I have seen lately have all sorts of stuff added--caramel color, preservatives. etc. Many varieties on offer these days: http://www.gourmetitalian.com/category-s/99.htm Sat Nov 07 11:23:05 -0800 2009 5159251 12618 erica