Emmental cheese. The holes in this Swiss cow's milk cheese form due to bacterial fermentation gases in ripening. Cheeses are a good source of calcium,but contain high levels of fat | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / De Schwanberg, Victor |
Taille de l’image : | 5152 px × 3403 px |
Model Release : | Non requis |
Restrictions : | - |