Art of cheese making by Andoni Luis Aduriz (Mugaritz)
It makes sense that it would take one of the world’s best chefs to deconstruct the cheese making process, flip it and reverse it.
”We discovered that the concentration of fibre in these seeds is so high, that many textures can be achieved by combining them with water or milk. The range of textures that can be created using flax seeds goes from light meringues to thick emulsions, from soft gels to cheese,” explains Andoni Luis Aduriz, chef of restaurant Mugaritz, which ranks fourth on The World’s 50 Best Restaurants.
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