Italy, Parma – 02.05.2018 : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
Close-up of a bowl of sour cream or greek yogurt. 4K video
Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.
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Slow motion of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
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A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
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A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.
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Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.
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A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
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A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.
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Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.
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