Regina explains the cheese varieties: Hittisau mountain cheese, matured for 6 months, 45 % fat / Langenegger village cheese, matured for 4 - 5 months, 55 % fat / hay milk cheese, matured for 6 months, affinated by Käsekasper / Moosbrucker primal salt cheese in Hittisau, Austria

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Size: 5610px × 3740px
Location: L5, Gemeinde Hittisau, Vorarlberg, Austria
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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