Cheese making masterclass no. 4 by domenicododaro

Cheese making masterclass no. 4

Then the form (yes, it's already a form!) is turned upside down and pressed again.
It will rest for one day in a bucket, draining further whey. A little fermenting will start.
gorgeous light, great composition, very nice
August 16th, 2018  
Lovely series, great light in this shot and focus on those old experienced hands
August 16th, 2018  
@dbj_365 Thank you very much!
@leonbuys83 Thanks a lot, Leon!
August 17th, 2018  
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