A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
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Italy, Parma – 02.05.2018 : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
Italy, Parma – 02.05.2018 – A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
honey flows on cottage cheese for breakfast
A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
Slow motion of a cheesemaker is controlling the seasoning lots of wheels of parmesan cheese, which was maturing by ancient Italian tradition for many months on shelves of a storehouse.
A grainy dairy product from which delicious cheese is obtained.
Italy, Parma – 02.05.2018 – A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
Italy, Parma – 02.05.2018 : The lots of wheels of parmesan cheese are maturing by ancient Italian tradition for many months on shelves of a storehouse in a dairy factory.
Slow motion of a cheesemaker is supervising production of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition in dairy factory.
Italy, Parma : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
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A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.
Italy, Parma – 02.05.2018 : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
Italy, Parma – 02.05.2018 : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
Italy, Parma – 02.05.2018 : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
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Snow-white cottage cheese in a transparent salad bowl and cheese on the table.
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was m
Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.
A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.