Prepare a tasting dish with assorted mature cheeses. Combine half a pot of red onion tartare with acacia honey and mix carefully. Perform this same procedure with the other half of the red Tropea onion tartare by mixing it with the "Aceto balsamico di Modena PGI" organic balsamic vinegar cream. Toast the croutons and place the two Tropea onion sauces on top. Accompany the cheeses with the prepared croutons.