Käse Keller
Hier wird der frisch gemachte Greyerzer Käse zwischen 6 und 24 Monaten gelagert bis er den gewünschten Reifegrad von mild bis rezent angenommen ht.
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| Sections | Motive: Handwerk Motive: Alltagsreportage Motive: Landwirtschaftliche Technik |
| Views | 3,321 |
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Exif
| Camera | NIKON D7200 |
| Lens | AF-S DX Nikkor 18-140mm f/3.5-5.6G ED VR |
| Aperture | 3.5 |
| Exposure time | 1/30 |
| Focus length | 18.0 mm |
| ISO | 1250 |
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Swiss Photo 27/07/2021 14:51
Klasse Aufnahme! Gruss s.p.