In this week’s not-so-mini podcast, podcast producer Gilly Smith looks further into the production of parmesan. She speaks to chef Giorgio Locatelli on how he feels about Compassion in World Farming‘s report on parmesan.
Rob Bookham of Weyhurt Farm talks about how he uses Italian cows to make his parmesan, while John Elliot of The Ham and Cheese Company only imports from Italian farmers that treat the animals well.
Finally she speaks to David Toscana, owner of Cin Cin in Brighton. He’s aware that his customers read the report, and how important it is to source high-quality, ethically made products.