20130911-OC-RBN-3926 : 無料・フリー素材/写真
20130911-OC-RBN-3926 / USDAgov
| ライセンス | クリエイティブ・コモンズ 表示 2.1 |
|---|---|
| 説明 | Chapel’s Country Creamery owner Holly Foster in Easton, MD turns milk curd in the hooping process. The curd will drain in the cheese hoops for 24 hours being turned during the process until the whey has drained and the curd has settled in a cheese round. The cheese is then aged 60 days or longer. The dairy’s Chapelle, Talbot Reserve and Bay Blue are placed in a climate-controlled cave, which gives the cheese its unique flavor. The cave-aged cheeses develop their own natural rind. USDA Photo by Bob Nichols. |
| 撮影日 | 2013-09-11 12:16:40 |
| 撮影者 | USDAgov |
| タグ | |
| 撮影地 | |
| カメラ | NIKON D300 , NIKON CORPORATION |
| 露出 | 0.02 sec (1/50) |
| 開放F値 | f/4.5 |
| 焦点距離 | 26 mm |