Cheesemaker master checking curd and milk granules forming in the copper cauldron at 55 degrees for parmigiano reggiano parmesan produce using rennet bacteria
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Image Number: 1848-V62452991Rights ManagedCredit Line:Columbo/imageBROKER/SuperStockCollection:imageBROKER Contributor:Columbo Model Release:NoProperty Release:YesDuration:0:00:15Resolution:3840×2160