{"id":885,"date":"2010-11-11T09:27:37","date_gmt":"2010-11-11T14:27:37","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=885"},"modified":"2010-11-11T09:32:11","modified_gmt":"2010-11-11T14:32:11","slug":"new-ideas","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=885","title":{"rendered":"New Ideas"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mainecheeseguild.org\/wp-content\/uploads\/225px-Vacherin_Mont_dOr.jpg\" alt=\"image courtesy of Wikipedia Vacherin (cheese) entry\" title=\"225px-Vacherin_Mont_d&#039;Or\" width=\"225\" height=\"169\" class=\"alignleft size-full wp-image-886\" \/>The New York Times reports on <a href=\"http:\/\/www.nytimes.com\/2010\/11\/10\/dining\/10cheese.html\">a new American cheese that&#8217;s being offered by a Wisconsin cheesemaker<\/a> based on the Mont d&#8217;Or idea of a super soft bloomy rind cheese wrapped in a spruce strip during aging. The interior will get soft enough inside the rind that it can be scooped with a spoon for service, rather than need to be sliced. Another interesting aspect of this cheese is that they&#8217;re apparently aging it for over 60 days. <\/p>\n<p>Maine has plenty of spruce for this kind of experiment, although I&#8217;m pretty sure that wood from the white spruce would be preferable to the black spruce (aka &#8220;cat piss spruce&#8221;)&#8230;does anyone have experience with this?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The New York Times reports on a new American cheese that&#8217;s being offered by a Wisconsin cheesemaker based on the Mont d&#8217;Or idea of a super soft bloomy rind cheese wrapped in a spruce strip during aging. The interior will get soft enough inside the rind that it can be scooped with a spoon for [&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-885","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/885","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=885"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/885\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}