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.

[DbJ_365]

gorgeous light, great composition, very nice

[Leon Buijs]

Lovely series, great light in this shot and focus on those old experienced hands

[Domenico Dodaro]

@dbj_365 Thank you very much!
@leonbuys83 Thanks a lot, Leon!