File:Italie, Lesignana di Modena, Fromagerie Quattro Madonne, productrice de Parmigiano Reggiano, Étape 3 de la fabrication du fromage (50245707812).jpg
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| Description |
Arrive enfin la phase de salage qui dure 23 jours. Chaque meule pèse entre 30 et 44kg, son diamètre mesure de 35 à 40 cm et son épaisseur est de 20 à 26 cm. La première année, elle va perdre 2 kg de son poids puis 1kg chaque année supplémentaire. • La couleur passe de l'écru au beige clair puis prend petit à petit un ton de plus en plus foncé au fil du temps. |
| Date | |
| Source | Italie, Lesignana di Modena, Fromagerie Quattro Madonne, productrice de Parmigiano Reggiano, Étape 3 de la fabrication du fromage |
| Author | Marie Thérèse Hébert & Jean Robert Thibault from Québec, Canada |
| Camera location |  | View this and other nearby images on: OpenStreetMap |  |
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This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
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This image was originally posted to Flickr by Marie Thérèse Hébert & Jean Robert Thibault at https://flickr.com/photos/23128485@N06/50245707812. It was reviewed on 10 January 2021 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-sa-2.0. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 09:36, 10 January 2021 | | 3,783 × 2,836 (3.67 MB) | Matlin (talk | contribs) | Transferred from Flickr via #flickr2commons |
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