Bettina Huber stirs lactic acid cultures into the skimmed milk for the production of sour cheese, a regional speciality from the Grossarl Valley. 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: 8567px × 5714px
Location: Promegg, Salzburg, Austria
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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