Handarbeit
Jeder Laib Gruyere-Käse wird während seiner Reife-Zeit täglich manuell gebürstet!
Information
| Section | Menschen |
| Views | 1,315 |
| Published | |
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Exif
| Camera | DSC-RX100M3 |
| Lens | --- |
| Aperture | 1.8 |
| Exposure time | 1/160 |
| Focus length | 8.8 mm |
| ISO | 1250 |
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