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30279956A

The salamoia where the cheese is left for around 20 days in water and salt solution, turned every day by hand, Caseificio Rosola, Zocca, in the province of Modena, Italy

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Filename
SWP_Modena-0974.jpg
Copyright
Susan Wright
Image Size
7360x4912 / 21.0MB
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Caseificio Rosola, Zocca
The salamoia where the cheese is left for around 20 days in water and salt solution, turned every day by hand, Caseificio Rosola, Zocca, in the province of Modena, Italy