A culture of lactic acid bacteria is added to the skimmed milk. This is how the sour cheese typical of the Grossarl Valley is created. Lactic acid cultures are added to the skimmed milk. Two days later, the curdled sour cheese mass is separated from the whey. Promegg, Salzburg, Austria

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Size: 8569px × 5713px
Location: Promegg, Salzburg, Austria
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

Keywords: austria, cheese, comfort, coolcation, cuisine, dairy, delicacy, dish, dishware, filzmoosalm, fluid, food, großarl, ingredient, liquid, macro, mixture, peach, photography, recipe, salzburg, sommerfrische, stain, staple, vacation