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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- SWP_Modena-0778.jpg
- Copyright
- Susan Wright
- Image Size
- 6445x4301 / 18.9MB
- Contained in galleries
- Caseificio Rosola, Zocca
