Presentation
The lactic power of whey, new flavours and textures from a region
In this presentation, Borja Marrero suggests adding value to a product that has fallen out of favour: the by-product obtained during the production of cheese from goat's, cow's and sheep's milk.
Marrero and his team have developed various recipes, culinary applications and techniques using this by-product, which they incorporate into their restaurant's daily routine. The aim is to transform this basic ingredient into gastronomic masterpieces, showcasing its versatility and potential in the kitchen.
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