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30279956A

When the cheese has reached 12 months, one by one each wheel of Parmigiano is tested by a specialist, by tapping a metal hammer around the form of the cheese, Caseificio Rosola, Zocca, in the province of Modena, Italy

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SWP_Modena-0915.jpg
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Susan Wright
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7084x4728 / 25.2MB
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Caseificio Rosola, Zocca
When the cheese has reached 12 months, one by one each wheel of Parmigiano is tested by a specialist, by tapping a metal hammer around the form of the cheese, Caseificio Rosola, Zocca, in the province of Modena, Italy