{"id":56,"date":"2014-01-23T10:24:47","date_gmt":"2014-01-23T10:24:47","guid":{"rendered":"http:\/\/puntofisso.net\/cheese\/?p=56"},"modified":"2014-01-23T10:24:47","modified_gmt":"2014-01-23T10:24:47","slug":"impatient-eater","status":"publish","type":"post","link":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/2014\/01\/23\/impatient-eater\/","title":{"rendered":"Impatient eater"},"content":{"rendered":"<p>I didn&#8217;t have any patience this time, and decided, after just 3 weeks, to eat my <a href=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/?p=25\">simil-Cheddar<\/a> cheese.<\/p>\n<p>One of the reasons of this is that I didn&#8217;t manage to mature it in a room cool enough, so certain ageing processes proceeded very quickly, turning the cheese hard enough to be ready for eating.<\/p>\n<p>Here it is:<\/p>\n<p><a href=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2279.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-53\" alt=\"_N0A2279\" src=\"http:\/\/puntofisso.net\/wordpress_blogs\/cheese\/wp-content\/uploads\/2014\/01\/N0A2279-300x200.jpg\" width=\"300\" height=\"200\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Firm on the inside, but not hard enough to be grated. With a little spicy flavour, and some bubbles, I might speculate that the some \u00a0thermophile bacteria managed to thrive shortly in it, and the resulting flavour, more similar to a Leerdammer or Emmentaler than to a Cheddar would confirm.<\/p>\n<p>If the last paragraph sounds intriguing, stick with this blog, as I plan to explain, in steps, a little bit of what goes behind the scenes in cheesemaking, as this is, after all, what gives any cheese its specific flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I didn&#8217;t have any patience this time, and decided, after just 3 weeks, to eat my simil-Cheddar cheese. One of the reasons of this is that I didn&#8217;t manage to mature it in a room cool enough, so certain ageing processes proceeded very quickly, turning the cheese hard enough to be ready for eating. Here [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":0,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"wp:attachment":[{"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/puntofisso.net\/wordpress_blogs\/cheese\/index.php\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}