Don't Let a Cheese Hit Me"--Jen travels to Interlaken, Switzerland and perform a "cheese race" in which teams carry wheels of cheese up and down a...
Don't Let a Cheese Hit Me"--Mother/son team Margie and Luke travel to Interlaken, Switzerland and perform a "cheese race" in which they carry wheels...
Workers collect fermented curd in muslin cloths to make Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family...
Owner and head cheesemaker Claudio and Igino Morini, a representative of the Consorzio Parmigiano-Reggiano, the state-sanctioned consortium...
Two one-day-old wheels of cheese still wrapped in their white stencilling bands with pre-punched dots bearing the inscription PARMIGIANO-REGGIANO,...
Workers make Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family dairy, on March 25, 2017 in Santa Croce, a...烹調
Claudio Censi, owner and head cheesemaker at his family caseificio, or dairy, makes Parmigiano-Reggiano cheese in the traditional method on March 26,...
Workers make Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family dairy, on March 26, 2017 in Santa Croce, a...義大利
Worker makes Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family dairy, on March 26, 2017 in Santa Croce, a...義大利
Workers make Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family dairy, on March 25, 2017 in Santa Croce, a...
Claudio Censi, owner and head cheesemaker at his family caseificio, or dairy, makes Parmigiano-Reggiano cheese in the traditional method on March 26,...
Fermented curd hangs in muslin cloths to allow the excess whey to drip off as workers make Parmigiano-Reggiano cheese in the traditional method at...芝士
Fermented curd hangs in muslin cloths to allow the excess whey to drip off as workers make Parmigiano-Reggiano cheese in the traditional method at...
Workers collect fermented curd in muslin cloths to make Parmigiano-Reggiano cheese in the traditional method at Caseificio Censi, the Censi family...
Fermented curd hangs in muslin cloths to allow the excess whey to drip off as workers make Parmigiano-Reggiano cheese in the traditional method at...芝士
