Salad, soup and pasta: Yotam Ottolenghi’s parmesan recipes | Food

The making of parmesan is a strict affair, from the cows and their fodder to the whey starter and rennet, to the size of the wheel and the length of the ageing. The members of the Parmigiano Reggiano consortium, which unites all producers, believe this all adds up to making their cheese the most popular …

Salad, soup and pasta: Yotam Ottolenghi’s parmesan recipes | Food Read More »