Home > Galleries > Alpine cheese >
Image 19 of 39
< Prev Next >
Trimming the edge of the rind forming on a Alp cheese...Cowherd and cheesemaker spends 100 days in the summer, high up in the mountains, tending cows and pigs and making cheese at Balisalp and Käserstatt near Meiringen, Switzerland.
Download Add to Lightbox
Trimming the edge of the rind forming on a Alp cheese...Cowherd and cheesemaker spends 100 days in the summer, high up in the mountains, tending cows and pigs and making cheese at Balisalp and Käserstatt near Meiringen, Switzerland.
17767_332.jpg
Copyright