Mientras el queso madura, se forman burbujas de gas. Cuando se rompen, dejan los agujeros característicos del queso gruyer.

Tags: Agujeros, Queso

This entry was posted on Jueves, abril 15th, 2010 at 1:19 and is filed under Productos. You can follow any comments to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.