{"id":218,"date":"2015-05-16T13:17:12","date_gmt":"2015-05-16T17:17:12","guid":{"rendered":"http:\/\/hmsenterprises.org\/downeastfoodie\/?p=218"},"modified":"2016-03-07T13:18:52","modified_gmt":"2016-03-07T18:18:52","slug":"morbier","status":"publish","type":"post","link":"https:\/\/hmsenterprises.org\/downeastfoodie\/morbier\/","title":{"rendered":"Morbier"},"content":{"rendered":"<p>France<\/p>\n<p>Source: State Street Wine Cellar, 195 State Street, Bangor, ME<\/p>\n<p>Cow&#8217;s milk cheese that is semi-soft. The stripe in the middle is because cheesemakers would pour the remaining curd into a mould that couldn&#8217;t fit a full mould. They would sprinkle ash over top to preserve. The next day they would top off with a fresh batch. This called evening cheese and morning cheese because of this. It has a strong taste, almost as pungent as limburger. very strong. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>France Source: State Street Wine Cellar, 195 State Street, Bangor, ME Cow&#8217;s milk cheese that is semi-soft. The stripe in the middle is because cheesemakers would pour the remaining curd into a mould that couldn&#8217;t fit a full mould. They would sprinkle ash over top to preserve. The next day they would top off with &#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/hmsenterprises.org\/downeastfoodie\/morbier\/\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[362],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-218","6":"format-standard","7":"category-cheese"},"_links":{"self":[{"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/posts\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":1,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"predecessor-version":[{"id":219,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/posts\/218\/revisions\/219"}],"wp:attachment":[{"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hmsenterprises.org\/downeastfoodie\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}