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Italy, Parma ‚Äì 02.05.2018 ‚Äì A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.

Italy, Parma ‚Äì 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.

A cheesemaker controls the seasoning of the Parmesan cheese, which has to age for several months, opening a cheese form in half. The processing is done following the ancient Italian tradition.

Italy, Parma ‚Äì 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.

Italy, Parma ‚Äì 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.

Italy, Parma ‚Äì 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.

Italy, Parma ‚Äì 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.

A cheesemaker controls the seasoning of the Parmesan cheese, which has to age for several months, opening a cheese form in half. The processing is done following the ancient Italian tradition.

Italy, Parma : A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. The processing is done following the ancient Italian tradition.

Italy, Parma ‚Äì 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.

Italy, Parma ‚Äì 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.

A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. 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.

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.

A cheesemaker controls the seasoning of Parmesan cheese, which has to mature for many months. 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.

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.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

Slow motion close up of a cheesemaker is preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Slow motion of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Cheese industry where the maturing of the Parmesan cheese takes place, which has to age for many months,. The processing is done following the ancient Italian tradition.

Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.

Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Italy, Parma ‚Äì 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.

Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.

Slow motion close up of cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Italy, Parma ‚Äì 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.

Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.

Slow motion close up of a cheesemakers are preparing a form of Parmesan cheese using fresh and biologic milk following the ancient Italian tradition.

Close up of automatic machine for making plastic containers. Media. Industrial background, details of production line.

A cheesemaker prepares a form of Parmesan cheese using fresh and bio milk. The processing is done following the ancient Italian tradition.

Slow motion close up of a cheesemaker is controlling the seasoning of Parmesan cheese, which was maturing by ancient Italian tradition for many months.