{"id":628,"date":"2010-01-04T12:32:34","date_gmt":"2010-01-04T17:32:34","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=628"},"modified":"2010-01-04T12:32:34","modified_gmt":"2010-01-04T17:32:34","slug":"a-french-cheesemaker-re-evaluates-camembert","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=628","title":{"rendered":"A French Cheesemaker Re-evaluates Camembert"},"content":{"rendered":"<p>An article in the NY Times describes a re-evaluation of Camembert, including the use of pasteurized milk (which contradicts the AOC standard for Camembert labeled cheeses). Herv&eacute; Mons now sells a Camembert style of cheese made in France that adds less culture, drains the curds more, and ages\/ships the wrapped cheeses at low temperatures to draw out the time before it starts to get soft. M. Mons was interviewed at Slow Food&#8217;s bi-annual cheese festival by food science expert and occasional NY Times food columnist Harold McGee. <a href=\"http:\/\/www.nytimes.com\/2009\/12\/30\/dining\/30curi.html\">Mons described his &#8216;new&#8217; method for making Camembert<\/a>, which sounds quite a bit like efforts being pioneered here in the US at Oregon State University.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An article in the NY Times describes a re-evaluation of Camembert, including the use of pasteurized milk (which contradicts the AOC standard for Camembert labeled cheeses). Herv&eacute; Mons now sells a Camembert style of cheese made in France that adds less culture, drains the curds more, and ages\/ships the wrapped cheeses at low temperatures to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-628","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=628"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/628\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}