Alpine dairymaid Bettina Huber together with food journalist Angela Berg in the ripening room for the Alpine cheese. The cheeses mature for 6 weeks. Cheesemaker Bettina Huber and food journalist Angela Berg in the cheese warehouse. Promegg, Salzburg, Austria

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Size: 8567px × 5714px
Location: Promegg, Salzburg, Austria
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: Yes

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