Originally Posted by tish
Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
You are right.
Go for a longer aged one for sure tish, 15 yrs +
Then you can use it on lots of dishes like that, for finished dishes rather than cooking IMExperience