A terroir of Vosges: Munster
Photo essays/Cooking and nature/A terroir of Vosges: Munster
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Salting munster [AT]
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Salting munster [AT]
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Sabrage curd [AT]
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Set mold of Munster [AT]
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Morning milking to the Munster cheese - Farm inn Buchwald [AT]
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Draining of Munster [AT]
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Draining of Munster [AT]
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Set mold of Munster [AT]
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Ladle who can take the curd in the manufacture of Munster [AT]
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The whey from the curd on top is removed - Munster [AT]
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The whey from the curd on top is removed - Munster [AT]
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ripening of Munster [AT]
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ripening of Munster [AT]
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The curd is placed in a mold [AT]
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Set mold of Munster [AT]
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Ladle hanging from the pot [AT]
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Sieve [AT]
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Salting munster [AT]
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Salting munster [AT]
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Milk fed veal [AT]
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Morning milking to the Munster cheese - Ferme Auberge du Petit Ballon [AT]
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Morning milking to the Munster cheese - Ferme Auberge du Petit Ballon [AT]
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Milk flowing [AT]
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Hostel near the forest [AT]
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Butter [AT]
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Munster cheese farmer [AT]
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Transhumance dans les Hautes Vosges
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Hiking in the mountains of the Little Ball [AT]
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Inn [AT]
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Ladle with remaining cream [AT]