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Jamar - the extraordinary cave cheese
Andrej Vodopivec
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The cheese is ready for processing.
It's inserted in cylindrical containers ...
... and after it's lowered into a cave
After the first few meters, from the platform it will continue the journey ...
... on the bottom of the abyss, to 70 meters deep.
In the shelter of a roof it's hung to age ...
... it is hung in nets to alleviate the difficulties turn it over.
At 9°C degress and 90% constant humidity...
... it passes four months in absolute darkness and silence.
When ready, it became Jamar, a cheese with unique characteristics ...
... it comes out of the cave ...
... And carefully brushed and cleaned it is ready to be tasted.
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Jamar - the extraordinary cave cheese
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Published:
January 29th 2015
Andrej Vodopivec
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Andrej Vodopivec
Dolina, Italy
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Jamar - the extraordinary cave cheese
A man and his extraordinary cave cheese. In a cave, at a depth of 70 meters, the cheese is hung with some nets for seasoning. It will take 3 mont
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6
119
0
Published:
January 29th 2015
Creative Fields
Photography
Cheese
Food
cave
Karst
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