To say there is a lot of butter in croissants is not just an understatement, it’s a complete misunderstanding of what a croissant is.
“Cheese is the last alchemy. You take a basic food stuff like cow’s milk and can create thousands of different types of cheese,” says Philip Wilton, head cheesemaker at Tottenham’s Wilde Cheese. “If you think about it, it really should not be possible."
A London curing company has started its own "meat school"—a butchery course on preparing and preserving the ‘other bits’ left behind in industrial meat production.