Slow motion of a cheesemaker is preparing a form of Parmesan cheese using fresh and biologic milk 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.
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milk is poured into a copper cauldron and heated
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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.
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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.
Bakery products for sale on a store counter close up
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.
Curd ready to dairies for cheese production
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.
Snow-white cottage cheese in a transparent salad bowl and cheese on the table.
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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Slow motion of a cheesemaker is supervising production of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition in dairy factory.
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
Crafting Cheese: Artisanal Process at a Small Dairy
Slow motion close up of a cheesemaker is 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.
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.
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk 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.
Milk products on conveyor belt at dairy factory. Cottage cheese on production line. Production of dairy products. Food production. Dairy industry. Cheese manufacturing line
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk 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.
Process of cooking fast dessert for friends and family. Woman is smearing fruits with white cream in cups.
Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
Slow motion slider view of lots of wheels of parmesan cheese are maturing by ancient Italian tradition for many months on shelves of a storehouse.
Slow motion close up of 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 cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.