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  • Phublham making 'datse', a small handmade cheese made from cow's milk in her farmhouse kitchen, Bayta village, Phobjikha valley, Bhutan. Datse is used in almost every Bhutanese dish including the national dish 'ema datse', chillies with cheese.
    DSCF1578cc_1.jpg
  • Phublham making 'datse', a small handmade cheese made from cow's milk in her farmhouse kitchen, Bayta village, Phobjikha valley, Bhutan. Datse is used in almost every Bhutanese dish including the national dish 'ema datse', chillies with cheese.
    DSCF1543cc_1.jpg
  • Phublham making 'datse', a small handmade cheese made from cow's milk in her farmhouse kitchen, Bayta village, Phobjikha valley, Bhutan. Datse is used in almost every Bhutanese dish including the national dish 'ema datse', chillies with cheese.
    DSCF1576cc_1.jpg
  • Phublham making 'datse', a small handmade cheese made from cow's milk in her farmhouse kitchen, Bayta village, Phobjikha valley, Bhutan. Datse is used in almost every Bhutanese dish including the national dish 'ema datse', chillies with cheese.
    DSCF1565cc_1.jpg
  • Phublham making 'datse', a small handmade cheese made from cow's milk in her farmhouse kitchen, Bayta village, Phobjikha valley, Bhutan. Datse is used in almost every Bhutanese dish including the national dish 'ema datse', chillies with cheese.
    DSCF1573cc_1.jpg
  • Cheesemaker, Kathy Biss adding salt to the Black Douglas and Caise Cruin curd at the West Highland Dairy in the village of Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, the West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    17-02_1_1.jpg
  • Kathy Biss, cheesemaker mixing milk for Crowdie cheese at the West Highland Dairy in the village of Achmore by the Kyle of Lochalsh in the Scottish Highlands, UK. Owned by Kathy and David Biss, the West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    19-03_1_1.jpg
  • Cheesemaker David Biss holding a Cuillin cheese made from goats milk at the West Highland Dairy in Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    21-07_1_1.jpg
  • Cheesemaker, Kathy Biss turning the Cuillin Coulommier cheese onto a fresh mat and board at the West Highland Dairy in the village of Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    15-07_1_1.jpg
  • Hanging cloth bags to drain the curd for Crowdie cheese at the West Highland Dairy in Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, the West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    20-12_1_1.jpg
  • Milk churns outside the West Highland Dairy in the village of Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, the West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    18-03_1_1.jpg
  • The landscape around the West Highland Dairy in the village of Achmore by the Kyle of Lochalsh in the Scottish Highlands. Owned by Kathy and David Biss, the West Highland Dairy was established in 1987 and as well as managing their own small commercial dairy business, they have taught a great number of prospective cheesemakers during the last 20 years.
    19-09_1_1.jpg
  • A shepherd makes cheese from sheep's milk at the Measurement of the Milk festival, Botiza, Maramures, Romania. The Measurement of the Milk festivals take place at the beginning of May, when the shepherds bring the flocks, which have spend a few days grazing in the hills, to meet the villagers at a clearing where the measurement will take place.  The sheep are milked by their owners, and the yield of each family’s animals measured to determine the quota of cheese that they will receive during that season.
    180-09_1.jpg
  • A shepherd makes cheese from sheep's milk at the Measurement of the Milk festival, Botiza, Maramures, Romania. The Measurement of the Milk festivals take place at the beginning of May, when the shepherds bring the flocks, which have spend a few days grazing in the hills, to meet the villagers at a clearing where the measurement will take place.  The sheep are milked by their owners, and the yield of each family’s animals measured to determine the quota of cheese that they will receive during that season.
    100-03_1.jpg
  • A shepherd separates the curd from the whey whilst making cheese from sheep's milk at the Measurement of the Milk festival, Botiza, Maramures, Romania
    99-13_1.jpg
  • Shepherd Simion Dobrin wears a sheepskin cloak and holds 'coaja', a locally made sheep's milk cheese wrapped in birch bark, Valea Urdii, Romania
    58-03_1.jpg
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