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SERANVILLERS - FRANCE - 01 MAY 1996 -- Cheese manufacturing on the SAUVAGE family estate in France. --  After pressing the "Tome Cambray" cheese Guillaume SAUVAGE soaks it in saturated salt water for 10-12 hours  before storage in 9¡ with an air humidity of 98%. -- PHOTO: JUHA ROININEN / EUP-IMAGES