Parmesan is ​​​​​​surely one of the most unique cheeses in the world. The one we use is made just outside Parma where a co-operative ages it for two, rather than three, years so it remains soft and sweet. As pleasurable in chunks as it is grated, and always in the list of absolute essentials we always have in the fridge at home. 

Unpasteurised cow’s milk, aged 2 years, Emilia-Romagna.

• Allergens: milk