{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F10c326cb-10c326cb","width":444,"version":"1.0","type":"rich","title":"Episode 267: All About CheeseScience.org","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/7c38a7cb-5630-4060-b244-4729a0040e0e/1465855481artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7c38a7cb-5630-4060-b244-4729a0040e0e\" height=\"200\" width=\"100%\" title=\"Episode 267: All About CheeseScience.org\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Pat Polowsky is a food scientist/cheesemonger living and working in Madison, Wisconsin. He's also the creator of CheeseScience.org - an amazing resource for cheese professionals and enthusiasts. Host Diane Stemple talks to Pat all about his website and career in cheese."}