579 pictures found
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Alpine hut selling Beaufort cheese along the road to the Col du Galibier pass in summer in the Arves mountain in Valloire, Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Alpine hut selling Beaufort cheese along the road to the Col du Galibier pass in summer in the Arves mountain in Valloire, Savoie, France.
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Village of Camembert, home of the famous cheese, Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Village of Camembert, home of the famous cheese, Orne, Normandy, France
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La maison du camembert and la maison du Tourisme, village of Camembert, Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
La maison du camembert and la maison du Tourisme, village of Camembert, Orne, Normandy, France
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Village of Camembert, home of the famous cheese, Camembert Museum, Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Village of Camembert, home of the famous cheese, Camembert Museum, Orne, Normandy, France
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Village of Camembert, home of the famous cheese, Camembert Museum, Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Village of Camembert, home of the famous cheese, Camembert Museum, Orne, Normandy, France
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Sign welcoming tourists to the cheese village in Camembert, Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Sign welcoming tourists to the cheese village in Camembert, Orne, Normandy, France
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Sign welcoming tourists to the cheese village in Camembert, Orne,
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Sign welcoming tourists to the cheese village in Camembert, Orne, Normandy, France
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Village of Camembert, the monument in honor of Marie Harel who invented cheese (1761-1812), Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Village of Camembert, the monument in honor of Marie Harel who invented cheese (1761-1812), Orne, Normandy, France
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Village of Camembert, signs for the Maison du Camembert and the monument in honor of Marie Harel, who invented the cheese (1761-1812), Orne, Normandy, France
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Village of Camembert, signs for the Maison du Camembert and the monument in honor of Marie Harel, who invented the cheese (1761-1812), Orne, Normandy, France
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Shelf of cheeses, comté, tomme, gruyère, brie, morbier, bleu, roquefort in a supermarket display case, France
© Claudius Thiriet / Biosphoto
© Claudius Thiriet / Biosphoto
Shelf of cheeses, comté, tomme, gruyère, brie, morbier, bleu, roquefort in a supermarket display case, France
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Camembert de Normandie PDO, ladle-moulded, produced by the Société Fromagère
© Michel Gile / Biosphoto
© Michel Gile / Biosphoto
Camembert de Normandie PDO, ladle-moulded, produced by the Société Fromagère d'Orbec, Calvados, Normandy, France
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Toma del Mayen ai fiori, cow's milk cheese with dried edible flowers on the crust
© Marie Aymerez / Biosphoto
© Marie Aymerez / Biosphoto
Toma del Mayen ai fiori, cow's milk cheese with dried edible flowers on the crust
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Abundance cows in a barn to make reblochon with the milk, La Clusaz, Haute-Savoie, France
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Abundance cows in a barn to make reblochon with the milk, La Clusaz, Haute-Savoie, France
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Young 20-year-old woman farmer involved in the production of Reblochon cheese on a family farm producing free-range Reblochon cheese, La Clusaz,
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Young 20-year-old woman farmer involved in the production of Reblochon cheese on a family farm producing free-range Reblochon cheese, La Clusaz, Haute-Savoie, France.
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Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
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Young 20-year-old woman farmer involved in the production of Reblochon cheese on a family farm producing free-range Reblochon cheese, La Clusaz,
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Young 20-year-old woman farmer involved in the production of Reblochon cheese on a family farm producing free-range Reblochon cheese, La Clusaz, Haute-Savoie, France
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Abundance cows eating hay in a barn to make reblochon with the milk, La Clusaz, Haute-Savoie, France
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Abundance cows eating hay in a barn to make reblochon with the milk, La Clusaz, Haute-Savoie, France
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Young woman farmer milking Abondance cows in a barn to make Reblochon cheese with the milk, La Clusaz, Haute-Savoie, France. EDITORIAL ONLY.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Young woman farmer milking Abondance cows in a barn to make Reblochon cheese with the milk, La Clusaz, Haute-Savoie, France. EDITORIAL ONLY. Photography by Antoine Boureau.
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Abondance cow having just received hay on her head and a young woman farmer in a barn. Humor, La Clusaz, haute-Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Abondance cow having just received hay on her head and a young woman farmer in a barn. Humor, La Clusaz, haute-Savoie, France.
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Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
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Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
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Lucas, 15 years old with his 20 year old sister making reblochon on a family farm producing reblochon fermier. La Clusaz, Haute-Savoie, France
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Lucas, 15 years old with his 20 year old sister making reblochon on a family farm producing reblochon fermier. La Clusaz, Haute-Savoie, France
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Lucas, 15 years old, posing with an abondance cow outside, La Clusaz, Haute-Savoie, France. EDITORIAL ONLY. Photograph by Antoine Boureau.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Lucas, 15 years old, posing with an abondance cow outside, La Clusaz, Haute-Savoie, France. EDITORIAL ONLY. Photograph by Antoine Boureau.
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Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Reblochon on wooden boards in the cellar of a family farm producing farmhouse reblochon, La Clusaz, Haute-Savoie, France.
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France, Haute-Savoie, La Clusaz, 2023-03-26. Young woman farmer, sister of Lucas, making curd by inserting rennet into cow's milk to produce
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
France, Haute-Savoie, La Clusaz, 2023-03-26. Young woman farmer, sister of Lucas, making curd by inserting rennet into cow's milk to produce reblochon. EDITORIAL ONLY. Photograph by Antoine Boureau.
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Lucas, 15 years old, checking the quality of milk from a cow with a manual milking before the installation of the electric milking machine, La
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Lucas, 15 years old, checking the quality of milk from a cow with a manual milking before the installation of the electric milking machine, La Clusaz, Haute-Savoie, France
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Cow in a cowshed during milking equipped with an electric milking machine to collect the milk that will later be transformed into Reblochon cheese,
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Cow in a cowshed during milking equipped with an electric milking machine to collect the milk that will later be transformed into Reblochon cheese, La Clusaz, haute-Savoie, France
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Lucas, 15, clearing hay not eaten by cows with a pitchfork. France, Haute-Savoie, La Clusaz, 2023-03-26. EDITORIAL ONLY. Photograph by Antoine
© Antoine Boureau / Biosphoto
© Antoine Boureau / Biosphoto
Lucas, 15, clearing hay not eaten by cows with a pitchfork. France, Haute-Savoie, La Clusaz, 2023-03-26. EDITORIAL ONLY. Photograph by Antoine Boureau.
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Comté cheeses, Maturing cellar of the Fruitiere d'Arinthod, Jura, France
© Michel Loup / Biosphoto
© Michel Loup / Biosphoto
Comté cheeses, Maturing cellar of the Fruitiere d'Arinthod, Jura, France
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Facade of the cheese dairy, Comté cheese dairy, Passavant, Doubs, France
© Denis Bringard / Biosphoto
© Denis Bringard / Biosphoto
Facade of the cheese dairy, Comté cheese dairy, Passavant, Doubs, France
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White cheese polypore (Tyromyces chioneus), wood-boring fungi on dead wood, Ansauville, Forêt de la Reine, Lorraine, France
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
White cheese polypore (Tyromyces chioneus), wood-boring fungi on dead wood, Ansauville, Forêt de la Reine, Lorraine, France
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White cheese polypore (Tyromyces chioneus), wood-boring fungi on dead wood, Ansauville, Forêt de la Reine, Lorraine, France
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
White cheese polypore (Tyromyces chioneus), wood-boring fungi on dead wood, Ansauville, Forêt de la Reine, Lorraine, France
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Pumpkin seeds (Cucurbita pepo), used in cooking: pumpkin seed
© Catherine Fruhinsholz / Biosphoto
© Catherine Fruhinsholz / Biosphoto
Pumpkin seeds (Cucurbita pepo), used in cooking: pumpkin seed bread, tomatoes and goat cheese,
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Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
© David Tatin / Biosphoto
© David Tatin / Biosphoto
Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
© David Tatin / Biosphoto
Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
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Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
© David Tatin / Biosphoto
© David Tatin / Biosphoto
Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
© David Tatin / Biosphoto
Milking cows in high mountain pastures in the Queyras Regional Natural Park. Milk for the production of Bleu du Queyras cheese, Alps, France
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Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
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Black and white kitten, European house cat, in a flowery meadow,
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
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Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
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Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
© Stéphane Vitzthum / Biosphoto
© Stéphane Vitzthum / Biosphoto
Black and white kitten, European house cat, in a flowery meadow, Lorraine, France
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Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isère, France
© Alain Roux / Biosphoto
© Alain Roux / Biosphoto
Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isère, France
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Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where
© Alain Roux / Biosphoto
© Alain Roux / Biosphoto
Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isère, France
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Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isère, France
© Alain Roux / Biosphoto
© Alain Roux / Biosphoto
Cellar of the Vercors-Lait cooperative, in Villard-de-Lans, where the "Bleu du Vercors-Sassenage" is made, Isère, France