When I saw the news about the alarming shortage of whey, I immediately feared for my favorite dish at Tiella, a new Italian restaurant here in London. Chef Dara Klein plates up a creamy and addictive ricotta that she serves with Calabrian chili and a fragrant honey. The soft cheese is traditionally created by heating whey and scooping up the protein that coagulates on top — a millennia-old process
Markets Bloomberg Jun 8, 2026