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30279956A

The cheese is left in a steel stamp for 2 days to give the rounded form, Caseificio Rosola, Zocca, in the province of Modena, Italy

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SWP_Modena-0730.jpg
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Susan Wright
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7360x4912 / 23.5MB
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Caseificio Rosola, Zocca
The cheese is left in a steel stamp for 2 days to give the rounded form, Caseificio Rosola, Zocca, in the province of Modena, Italy