The production of parmesan: listen now

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.

The production of parmesan: listen now

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.

Listen here:

And remember, you can find all our podcasts in the delicious. podcast collection.
Subscribe on iTunes
Subscribe on Acast

More to discover

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.