{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F0d425b65-0d425b65","width":444,"version":"1.0","type":"rich","title":"Episode 295: The Wisconsin Master Cheesemaker® Program","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/63bbeb8f-1cc3-40ed-93f6-497c4f998f13/1490046378artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/63bbeb8f-1cc3-40ed-93f6-497c4f998f13\" height=\"200\" width=\"100%\" title=\"Episode 295: The Wisconsin Master Cheesemaker® Program\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"The Wisconsin Master Cheesemaker® Program was established as an advanced education program for experienced cheesemakers through joint sponsorship with the Wisconsin Center for Dairy Research, UW-Extension, and the Wisconsin Milk Marketing Board. On today's show, host Greg Blais interviews Wisconsin's youngest Master Cheesemaker - Jonathan Metzig - to learn more about the program."}