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[maturing] képek

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Red squirrel resting in shadowy meadow, portraitstyle composition with soft bokeh background, candid conservation mood captures juvenile to adult tran-stock-foto
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Vibrant red new growth and flower buds of red robin photinia ever green shrub-stock-foto
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Hebridean sheep close-up looking to camera.-stock-foto
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Ancient brick wine cellar displaying a robed figure and maturing sparkling wine bottles-stock-foto
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Dusty bottles of wine aging in an old vaulted cellar in Znojmo, Czechia-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner is holding a measuring cup containing about a knife tip full of perforated powder. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner shows in his maturing cellar how big the holes in Emmentaler should be. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner sits in his maturing cellar next to a wheel of Emmentaler that weighs around 90 kilograms. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner shows in his maturing cellar how big the holes in Emmentaler should be. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner stands in his maturing cellar next to a wheel of Emmentaler that weighs around 90 kilograms. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner stands in his maturing cellar next to a wheel of Emmentaler that weighs around 90 kilograms. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. A sliced Emmental lies in the ripening cellar of master cheesemaker Andreas Brunner. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner shows in his maturing cellar how big the holes in Emmentaler should be. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner pours the perforated powder dissolved in water into the vat, which ultimately contains around 8,000 liters of milk. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. In his cheese dairy, master cheesemaker Andreas Brunner smells a cup full of perforated powder made from hay flower extract. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner is holding a measuring cup filled with water, which contains about a knife point full of perforated powder. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner cleans and smears an Emmentaler in the maturing cellar. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner is holding a measuring cup containing about a knife point full of perforated powder. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner turns a stack of Emmentaler in his maturing cellar before cleaning and smearing it. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner sits in his maturing cellar next to a wheel of Emmentaler that weighs around 90 kilograms. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner guides the so-called harp into the vat, which is filled with around 8000 liters of milk, to cut the curd. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner pours the perforated powder dissolved in water into the vat, which ultimately contains around 8,000 liters of milk. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner turns a stack of Emmentaler in his maturing cellar before cleaning and smearing it. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner lifts an Emmentaler onto a trolley in his maturing cellar. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner shows in his maturing cellar how big the holes in Emmentaler should be. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner stands in his maturing cellar next to a wheel of Emmentaler that weighs around 90 kilograms. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner cleans a wheel of Emmentaler in his maturing cellar. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. A tub full of perforated powder, which consists of hay flower extract, stands in master cheesemaker Andreas Brunner's cheese dairy. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. In his cheese dairy, master cheesemaker Andreas Brunner shows a tub full of perforated powder made from hay flower extract. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner is holding a measuring cup containing about a knife point full of perforated powder. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner turns a stack of Emmentaler in his maturing cellar before cleaning and smearing it. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner guides the so-called harp into the vat, which is filled with around 8000 liters of milk, to cut the curd. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Master cheesemaker Andreas Brunner cleans and smears an Emmentaler in the maturing cellar. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Birwinken Im Bezirk Weinfelden, Switzerland. 27th Mar, 2026. Svetlana Brunner pours rennet into the vat, which ultimately contains around 8000 liters of milk. Credit: Felix Kästle/dpa/Alamy Live News-stock-foto
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Different stages of Monstera deliciosa growth: closed flower buds, maturing green fruits on spadix, and a general view of the plant with multiple bloo-stock-foto
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Freiberg, Germany. 17th Mar, 2026. Hans-Michael Eßlinger, Managing Director of Freiberger Whisky Manufaktur, stands in the gallery of the former "Reiche Zeche" silver mine. 16 barrels of whisky are maturing here 147 meters underground. It is both a business and a research project: the storage facility is located in the Freiberg Technical University's test mine. The maturation of the whisky is scientifically monitored. Credit: Jennifer Brückner/dpa/Alamy Live News-stock-foto
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Freiberg, Germany. 17th Mar, 2026. Hans-Michael Eßlinger, Managing Director of Freiberger Whisky Manufaktur, closes a tunnel with whisky barrels in the former "Reiche Zeche" silver mine. 16 barrels of whisky are maturing here 147 meters underground. It is both a business and a research project: the storage facility is located in the TU Freiberg's test mine. The maturation of the whisky is scientifically monitored. Credit: Jennifer Brückner/dpa/Alamy Live News-stock-foto
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Freiberg, Germany. 17th Mar, 2026. Hans-Michael Eßlinger, Managing Director of Freiberger Whisky Manufaktur, stands in the gallery of the former "Reiche Zeche" silver mine. 16 barrels of whisky are maturing here 147 meters underground. It is both a business and a research project: the storage facility is located in the Freiberg Technical University's test mine. The maturation of the whisky is scientifically monitored. Credit: Jennifer Brückner/dpa/Alamy Live News-stock-foto
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Freiberg, Germany. 17th Mar, 2026. Hans-Michael Eßlinger, Managing Director of Freiberger Whisky Manufaktur, stands in the gallery of the former "Reiche Zeche" silver mine. 16 barrels of whisky are maturing here 147 meters underground. It is both a business and a research project: the storage facility is located in the Freiberg Technical University's test mine. The maturation of the whisky is scientifically monitored. Credit: Jennifer Brückner/dpa/Alamy Live News-stock-foto
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Craft cheese production. Wheels of craft cheese.-stock-foto