In the 900 years of history between the medieval Emilian monks’ Parmigiano Reggiano (Parmesan Cheese) and today's master parmesan-makers, very few things have changed. Using just local milk and natural rennet, producers allow from 18 to over 30 months for aging, while a consortium carefully certifies the attributes of every single wheel: year of production, time of aging and quality. There are many parameters that a connoisseur has to consider in order to recognise quality. The greatest trick? Use the senses, never use a knife: Parmesan has to be cracked in order to maintain its distinctive texture.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.