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how is brie cheese made

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Brie is one of the most popular soft cheeses enjoyed in Europe and all over the world. Brie (/ b r iː /; French: ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne).It is pale in color with a slight grayish tinge under a rind of white mould.The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. Brie is produced from the whole or semi-skimmed cow's milk. So, voilà. Martial: Yes, this absorbs. The farm is one of seven farms making raw-milk Brie de Meaux cheese, and the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. But more on that later. It's pretty much the truth. The cheeses stay in the molds for 24 hours to make sure they drain all their liquid. It's the traditional method. since. Normally we never go lower [than 6 degrees], because then it's a fridge and the cheese doesn't evolve anymore. Account active Here, we can see on this cheese. Didier: A cheese like this, in specifications, is 3 kilos. Ferme des 30 Arpents is one of seven farms making raw-milk Brie de Meaux cheese. This allows us to keep the mold and the curd steady, with the plate at the bottom, so it doesn't slip too much. This is done thanks to the addition of rennet, which takes about one hour to solidify the milk. The rush is cleaned, disinfected, sterilized every day, we change it every day. I was tempted to say "yes, it's not plastic". You don't have to throw the curd. Didier Buet: It's the Prim'Holstein breed, which is the ultimate dairy breed. It doesn't move a lot; it stays stable. A quarter teaspoon of flora Danica culture. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. The farm is one of seven farms making raw-milk Brie de Meaux cheese, and the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. Scrape away the white rind, and bake at 350 degrees for about 15 minutes. It is the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. So, you're going to see. Made using milk from either cows or goats, the flavor is soothing, mellow and has a suggestion of nuttiness. I lay my scoops of mold very slowly. Claudia Romeo: We're in Seine-et-Marne, in France, in the birthplace of Brie. As we say. Both began as small production, hand made cheese, but Brie began as a monastic production near Paris, and Camembert was made by the farm wife in Normandy. Didier: Salting helps end the draining [of the cheese], actually. After this, the cheese is salted and aged for a minimum of four weeks. If you’re unfamiliar with the cheese, it also has a white rind over it that is edible. It is creamy, rich, and delicious once fully ripened. There are different seasons. A French delicacy for hundreds of years, the cheese is named after the region where it was first created. Claudia: How much curd do you put in the basin here? Hungry for more: Meet Gruyère, another cheese plate crowd-pleaser. It always has to be cut from the top towards the outside. Here it's 18, so it is much more pleasant. The rind is eaten as well as the inside of this cheese. This is different from Brie or Camembert where the mould grows on the outside of the cheese. In the other room it was about 30 degrees. How To Make Brie Cheese At Home Brie Ingredients. Brie is a type of soft cheese with a yellowish interior and a white layer (the "rind") on the outside of the cheese. Geotrichum and penicillium? This is so that at the end it has 45% fat content. If you’re unfamiliar with the cheese, it also has a white rind over it that is edible. For example, Swiss cheese uses one type of culture, while Brie and Blue use others. Claudia: Is it important for you to mold by hand? The term “brie” is considered a generic name for any sort of cheese made in the brie style. Filling: 2 (8-ounce) packages cream cheese, softened And now it's about 18 degrees. Brie Cheesecake. I have some salt crystals. After the starter culture, a few other ingredients are added including rennet and, depending on the type of cheese, color -- which is why Cheddar is orange. We can find bits of corn, bits of hay, bits of grass. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. How Brie Is Made . Didier: The milk is hard. Brie is a soft cheese that is made from the milk of cows. We're at, like, 12 kilometers from Disneyland Paris, but here it's another type of theme park. What is the breed of the cow? In total, the farm will make about 300 wheels of Brie de Meaux, ladled from 100 basins. We never cut the tip of Brie de Meaux. [cows mooing] We should mic them up, maybe? We can smell nuts and apples. Here, these are bits of beet. A French delicacy for hundreds of years, the cheese is named after the region where it was first created. It is made form unpasteurized cow's milk and has a tangy taste. Whole Foods Market global cheese buyer Cathy Strange took us behind the scenes of one of her favorite Brie cheeses, made by Cowgirl Creamery, to get the lowdown. Interestingly, though processed cheese is now widely available, it represents only one-third of the cheese being made today. How to make a mini Brie cheese fondue: Using a sharp knife, make a circle, about 1/2 inch from the edge of the Brie cheese wheel, making sure to cut down into the cheese. And it is another cold one! Didier: Here we have put some salt on top. Brie, soft-ripened cow’s-milk cheese named for the district in northeastern France in which it is made. We can see they're working because the cheese is maturing and it gets creamier. If you’re looking to cook with brie, melt it into many different dishes to enjoy its unique, gooey … Claudia: And this is also a characteristic of Brie de Meaux? There's a tradition with Brie de Meaux [PDO]. Claudia: In this other room, it was so hot that our camera steamed up and we had to wait a bit to resume filming. Look, it flows. It’s creamy, it’s rich and it makes everything it touches taste more delicious. Famed for its fluffy white rind and smooth interior, Brie is a genuine delicacy of opulent splendor. Brie is made by adding the enzyme rennet to milk, along with salt and bacteria known as cheese cultures. Traditionally when brie was made in the Middle Ages, it was kept in cellars where these moulds naturally attached themselves. Different types of cultures are used to create different types of cheese. Given the original, spicy taste, this product can be used for making sauces and dressings. Only cheese that ripen at least 60 days are considered safe to make form raw milk. Didier: Every day we work three days of milk. After the curd becomes firm, the cheese is sprayed with spores of penicillium candidum, a mold that forms a thin, downy white crust. How Brie is made Achieving the right consistency and full complement of flavors is a matter of letting the cheese tend to itself. So, it spends a day here. How Brie is Made 02/06/17. King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as “brie”. Discover now our comparison of the best Brie Cheese. Most cheese makers expedite the curdling process with rennet, lactic acid, or plant extracts, such as the vegetable rennet produced from wild artichokes, fig leaves, safflower, or melon. Claudia: Oh, wow. Claudia: Oh, yes, it's true. The cheese is encased with a firm white rind on the outside. It is traditionally cut into small wedges and eaten with plain bread or crackers. Brie is a soft French cheese made from cow’s milk that has a smooth and creamy texture. Martial: Yes, because we have to lay — actually, these shovels are pretty regular. Claudia: The farm has 250 cows in total. It’s easy to taste why, especially when you know how to eat Brie. From 25 liters of liquid, it's going to get smaller and smaller up until 5 liters. They are made in different size formats, different areas, different animal breeds and different recipes. This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese … Different types of cheese require slightly different ways of salting. We started this morning. The preliminary soft curd of Brie is molded in flat, pancakelike rounds 9–15 inches (23–38 cm) in diameter and 1–1.5 inches (2.5–3.8 cm) in thickness. From here it’s time to shape the cheese. Brie Fermier is made with cultures that mimic the flavors of the robust, unpasteurized bries that you'd find in France. Come on, put your finger there. There are four or five people who do the molding. What is Brie? The cheese ripens within three to four weeks. So, this is the feed that is made at the farm. Every day, Ferme des 30 Arpents will make about 300 wheels of Brie … To summarize the production process, those producing the cheese must follow these steps: Firstly, producers heat the milk to a temperature of … The rind of Brie cheese, as well as other soft cheeses like Camambert, Boursault, etc, are generally edible. https://cheesemaking.com/products/brie-cheese-making-recipe I twist, and here I twist. Achieving the right consistency and full complement of flavours is a matter of letting the cheese tend to itself. The interior is an ivory-coloured paste that has a semisoft, chalky centre … The website ‘Cheese Making’ provides a glimpse of how to make a traditional Brie cheese. Looking for the best Brie Cheese? Allowing the rind to smooth and ripen the interior is crucial to the development of taste and texture. Once it’s done baking, dip away! The two ferments? Here, 27 of the most incredible ways to cook with Brie cheese. Brie is a soft French cheese made from cow’s milk that has a smooth and creamy texture. When we make a cheese platter, or when people eat a Brie de Meaux, we say that one Brie de Meaux is made for 50 people. The names Brie-de-Meux and Brie-de-Melun are covered by what is known as a “protected origin certification,” and can only be used on cheeses made in the Meux and Meuln regions of France. Allowing the cheese to mature is also important for the brie to develop its sumptuous texture and creamy flavour. Soft and creamy, with a mild yet deeply-satisfying taste, Président Brie is a staple at any memorable gathering. It is never easy to choose from the wide range of offers. This is going to take three hours. It is also said, Louis XVI last wish was a tasting of Brie cheese. All of this is a mix. Look, there. Ferme des 30 Arpents is one of seven farms making raw-milk Brie de Meaux cheese. Brie is one of the most popular soft cheeses enjoyed in Europe and all over the world. Brie cheese goes well with fruits, vegetables and meat, so it can be called a universal product. The term “brie” is considered a generic name for any sort of cheese made in the brie style. Between 2.8 kilos and 3.2 kilos. You're going to see, in the next room, smell is important. * Cut it with a good knife. The intense flavor is not necessarily a bad thing, and Camembert has a “deeper” cheese flavor than Brie. Cheers! Below, five things you should know about this buttery, creamy crowd favorite: It’s a textbook bloomy cheese — and yes, you can eat the rind. And it keeps losing liquid, actually. Whey is the liquid (mostly water and protein) that remains after cheese production. So all the Brie de Meaux are made with raw milk. Creamy brie cheese can be eaten in a variety of ways, including spread over crackers on a cheese board, baked brie or grilled on top of your favourite meat. According to legend, in the 8th century, Charlemagne had his first taste of Brie cheese and immediately fell in love with it. Brie is a soft, smooth and almost gooey cheese that comes from the French province of Seine-et-Marne. So eat away. Didier: We need to wait a bit. You could also pair it with all sorts of toppings and drinks. Didier: They're going to spend one day here. The names Brie-de-Meux and Brie-de-Melun are covered by what is known as a “protected origin certification,” and can only be used on cheeses made in the Meux and Meuln regions of France. This is why, at the start — do you remember that at the start we take out part of the cream? The curd is cut and ladled into round molds, and the whey is drained off. Brie cheese is used to make sandwiches, appetizers, salads, soups, etc. Brie is a soft, smooth and almost gooey cheese that comes from the French province of Seine-et-Marne. [laughs] It is cold. Recipe by Chef Franklin Becker. Insider's Claudia Romeo traveled to Seine-et-Marne, France to visit Ferme des 30 Arpents. And here Geotrichum is growing, which is another ferment. One day after being collected, milk is moved to another room, where it will be split into curds. After the curd becomes firm, the cheese is Everybody believes that." I would say probably sweeter than how it would have been if it had been only four weeks old. Brie is a soft-ripened French cheese and is considered a delicacy among cheese lovers due to its delectably smooth and creamy texture and its melt in your mouth quality. Didier: So, one cow, one cheese a day. 4L makes 3 good size brie cheese wheels. Didier: Each is going to work their part. It is made form unpasteurized cow's milk and has a tangy taste. Visit Insider's homepage for more stories. And at the end of the whole making process, the weight of the cheese is going to be 3 kilos. These recipes with brie cheese will add a taste of the French countryside to your pasta or appetizers. Claudia: Can you explain to me what you're about to do? That made you start thinking about other options, and freezing came up. And there, yes, it's complicated. So here we have an average maturation time of seven or eight weeks. They also talk a lot; they express themselves. So the other one tomorrow at this time will be like this. King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as “brie”. https://www.masterclass.com/articles/easy-baked-brie-recipe Because one Brie de Meaux is 25 liters, give or take. The "Queen of Cheese" is also known as the "King of Cheese" and the "Prince of Cheese" due to its connections to Charlemagne in the 8th century and Louis XVI in the 19th century. Compare how to make Brie Cheese and Edam Cheese explained in simple steps here. Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. There are only two original Brie cheese varieties left, Brie de Melun and Brie de Meaux, both produced from raw milk in the historic region of Brie. A leading-edge research firm focused on digital transformation. The process of making soft cheeses such as brie is very different to harder varieties like cheddar. How Brie is made. Some cheeses, such as ricotta, are traditionally made from whey. We are in the downward phase of the temperature. Brie cheese is a French soft Cheese, named after the French region Brie. Martial: This is rush, not wood. RELATED: Whoops, We’ve Been Slicing Brie … An eighth of a teaspoon of penicillium candidium culture. So, here we have a cheese that is ready to be sold, that is well refined. There may be some types that aren't, but I haven't seen them. Didier: That's it. It's 6 degrees in this room. Brie cheese is a French soft Cheese, named after the French region Brie. To sum it up, you can freeze brie, and control the quality of the cheese after thawing. Brie made with unpasturied milk is not recommended as it may contain unhealthy bacteria. I twist in the basin, and I twist in the mold. There are two exceptions to this rule, though. Recently we’ve been making a fair bit of brie cheese. After milk is collected, it is stored in these vats for 18 hours and some part of its cream is taken out while some natural ferments are added. On the palate, it's just broccoli cheese soup in cheese form. Today, Brie is made all over the world, but only two varieties are officially certified and recognized by the French government. I love this taste of hazelnuts. Creamy brie cheese can be eaten in a variety of ways, including spread over crackers on a cheese board, baked brie or grilled on top of your favourite meat. Although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. We try to master the chain, from fork to fork. Cool box or refrigerator that can be kept at 55 degrees You can make your own Brie at home. Every day, Ferme des 30 Arpents will make about 300 wheels of Brie de Meaux from its herd's milk. Its creamy texture, buttery flavor, and tender rind are a great contrast to sharp or firm cheeses. We prepare the milk for tomorrow, we mold today's milk, and we unmold yesterday's milk. It is traditionally cut into small wedges and eaten with plain bread or crackers. Blue cheese can be soft or firm. "The better the milk, the better the cheese. And we also have beet. The best thing is once you receive your organic brie, it will continue to ripen so you can enjoy the cheese how you like it. It is a popular cheese and it is being reproduced all over the world. Brie is a familiar sight on most cheese boards. We use rush; it's a very ancient method. Didier: 30 degrees. 4mls of rennet. It is the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. We place them inclined so the serum runs along the grates and falls on the side, so that the first one doesn't drain on the following one. But then I realized that while it doesn't look like plastic or wax, I really have no idea what it's made of. It's 8 degrees here? We also have lucerne. While aging, the cheese is pierced with fine metal rods to create air channels. We were eating brie cheese last night, and someone asked if the rind was edible. Rennet is added into raw milk and heated to a temperature of 37°C to obtain the curd. It takes a bit of time. How do you mature brie cheese? At Godminster farm, we always start the cheese-making process with the freshest organic milk from the farm’s resident cows which we then pasteurise using the latest equipment. Claudia: Why is it important to keep the milk raw? Brie cheese originates in the region of Brie near Paris, France. It takes two hours. The rind is eaten as well as the inside of this cheese. While the differences depend on the specific cheese, Camembert can sometimes have a bitter taste, even tasting kind of “chalky.” On other occasions, it may be milder and closer in taste to Brie. However, the USDA in the US requires that all cheeses made with raw milk be aged at least 60 days before being sold in the US. They are then piled up on top of each other. Our organic brie is immersed in a salt solution which has a number of different functions, including regulating the acidity of the cheese and ensuring it has that delicious flavour we’re known for. Prepare to be delighted. Although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. We’ve been using the Cleopatra’s raw cow’s milk (including the cream on top!). This creates the delicious creamy texture that cheese connoisseurs love. Brie isn’t cheap, and throwing it out is out of the question. The soft curds are poured into the appropriately shaped moulds – including our lovely Heart-Shaped one! We're going to share them in three molds. Claudia: Wow, yeah, it smells very differently. Brie has a delicate flavor which is highly prized. How the curd is handled is all-important to the cheese it will become. Cheddar is a British cheese made from Cow's milk.It is a hard and natural cheese that has slightly crumbly texture. Mild and versatile, Brie is the default choice for holiday cheese platters, but it really shines when paired with something acidic, like zippy fruit preserves, to bring out its creaminess. So cold. It goes inside. Martial: This is a stainless steel shovel, a Brie de Meaux shovel. In other words, Brie comes from the Brie region in France (WIKI). Brie and Camembert are both … As with many other types of French cheese (e.g., Camembert), the cheese is given the name from where it originated geographically. Both Traditional French Brie and Camembert were made with raw milk. How Brie is made Achieving the right consistency and full complement of flavours is a matter of letting the cheese tend to itself. A slice of tempered Brie has a soft texture, sometimes slightly runny. We taste a bit of hazelnuts. Store your cheese in plastic wrap. From here, the brie rests for 7 days while it grows its ‘fluffy jacket’. Brie cheese is one of our favorite farmhouse cheeses. Claudia: So they have to be added together? Like other cheeses, Brie is a dairy product made from cows' milk.Brie cheese may be served with fruit as a dessert at the end of a meal, or with a relish.. Claudia: Yes, I can feel it. Because otherwise the cubes of curd would collapse, and this is not good for the cheese. The Marin French Cheese Company in California has made an unaged cheese since 1865 described as “fresh brie”. Brie Cheese rind is sprayed with a white mold called penicillium candidum, the same mold found on Camembert, triple crèmes, and some varieties of Italian deli salamis. Claudia: Oh, I'm dead. Maybe fungus or bacteria? The mixture is then left to ripen for about 1 month. Claudia: It's true, it smells like apples. This is my version of Double Brie. The cheese is then cast into moulds, several layers of cheese are filled into the mould and then kept for around 18 hours. Every day, Ferme des 30 Arpents will make about 300 wheels of Brie … If you're hesitant about digging into the wedge or disc, try your best to cut small pieces that include the rind so no one finds a hollowed-out portion of brie … Green brie cheese has a soft and delicate taste. Brie is a type of soft cheese with a yellowish interior and a white layer (the "rind") on the outside of the cheese. Gently warm the milk up to 30° Proceed to add the Flora Danica starter and stir thoroughly. There are three main types of rinds: bloomy, washed, and natural. Soft goat’s cheese contains about 26g of fat per 100g, similar to brie and edam, and about as much salt as camembert. The cheese is salted and then left to rest for a week to allow the rind to bloom. It's strong. These include penicillium and Geotrichum, which make up Brie de Meaux's signature texture and flavor. The penicillium more at the beginning, and then the Geotrichum. Claudia: So creamy. Enzymes and rennet are added to help the milk thicken and curdle. The rinds are simply dried, hardened outer layers of cheese that have come in contact with mould. Like other cheeses, Brie is a dairy product made from cows' milk.Brie cheese may be served with fruit as a dessert at the end of a meal, or with a relish.. The process begins with pasteurised or raw milk from cows, and enzymes and rennet are added to the milk, helping it coagulate and curdle. Centuries ago, Brie was given as tribute to French Kings. I'm going to twist gradually. How Brie is made. In fact, small, "farmhouse" cheese making has made … So creamy and buttery. Despite the fact that most cheeses are produced in large factories, a majority are still made using natural methods. For Brie de Meaux, the minimum maturation time is four weeks to claim it to be a Brie de Meaux. It gained body. Martial: We're going to put… We have 70 liters of milk. Cheddar is a British cheese made from Cow's milk.It is a hard and natural cheese that has slightly crumbly texture. Soft and creamy, with a mild yet deeply-satisfying taste, Président Brie is a staple at any memorable gathering. No, it doesn't smell like anything. So, now it's a quarter to 11, so it's been three hours, three hours and a half, to get to one mold. It won't make a good product. Didier: It is important for a cheese to start high in temperature and go down slowly. And, actually, we're not far from Paris. The mould grows along the veins within the cheese. Editor's note: This footage was filmed on February 14, 2020. Brie Recipe. From young and firm to runny and ripe, how do you enjoy yours. Cheese is a dairy product made from milk, which means the quality of the cheese depends of the quality of the milk. 45% fat content as well. Really. Here, they start to get whiter, and it's where we start to see the first effects of the ferments added to the milk at the beginning. It's tangy. If you touch at the top, you can feel the salt. Or butter. To make the curd, vegetarian rennet is added into pasteurised milk and is then left to form a junket. Brie is usually ripe in about four weeks. Brie comes in different shapes, sizes, and flavours. The curds are then scooped up or cut, and transferred into perforated forms that will determine the final shape of the cheese. An elegant dessert cheesecake made with brie—is a cheesecake with gourmet attitude. Brie isn't one cheese but an entire category of cheeses. Claudia: On their first day, cheeses in molds are turned three times with the help of a steel plate to make sure they hold their shape. Didier: If we were to eat it, it would not taste good. This beneficial mold is applied early in the cheesemaking process to keep the Brie Cheese safe from other potentially harmful micro-organisms. Martial Médard: So, here, I take the curd, and I place it slowly in the mold. Is there too much smoke? In the world of cheese, Brie is queen. Culinary experts serve it with red and white wine, as well as champagne. Some cheeses have mould culture added during the initial cheese-making process. Claudia: So one basin makes three Brie de Meaux. Is it organic? Didier: Yeah. Plus, there are tons of brie recipes out there that you just have to try. Martial: It's specific, yes. Cheese is made from milk, and that milk comes from animals as diverse as cows, sheep, goats, horses, camels, water buffalo, and reindeer. If you’re a self-confessed brie buff, then wouldn’t you like to know how it’s made? Lowfat, standard, double creme and triple creme. Claudia: Cold. Cheese wheels are then moved to another room, where they stay for five to seven days, within which they're going to be turned three times to avoid collapsing. Claudia: This cheese — how many weeks old is it?Didier: This cheese is four weeks old today. Subtle tones of fresh mushrooms and sautéed butter cover its profile, extending into a creamy and smooth finish. Claudia: And this also allows you to let some liquid through? Otherwise, the one at the bottom would be completely soaked. It’s easy to taste why, especially when you know how to eat Brie. Didier: Heating up the milk can destroy some particularities of milk: some elements of taste, texture. The preliminary soft curd of Brie is molded in flat, pancakelike rounds 9–15 inches (23–38 cm) in diameter and 1–1.5 inches (2.5–3.8 cm) in thickness. Martial: These cheeses have been molded this morning around a quarter to 7. The day after, the cheeses are removed from molds and salted. Otherwise, with plastic, it would be slippery. On the market, you will find an incalculable number of models, all at different prices. The most basic rules of eating brie: * Let the cheese be room temperature before eating. We take our time here. What is Brie cheese? Is it chemical? It is similar to Camembert, which is native to a different region of France. This’ll get it to the right consistency, and will allow the aromas to develop. According to legend, in the 8th century, Charlemagne had his first taste of Brie cheese and immediately fell in love with it. Not too big, not too thin, and perfect to lay the curd slowly. This is seven weeks? Here, 8 degrees. It is pale in color with a slight grayish tinge under a rind of white mould. Goat’s cheese is considered a ‘high-fat’ product – mozzarella and ricotta are lower in fat, as is feta, which traditionally is made from sheep's milk or sheep and goat's milk.

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