{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F6e15f8df-6e15f8df","width":444,"version":"1.0","type":"rich","title":"Episode 343: A Collective Approach to the Cheese Biz in Spain","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/ed374372-fdaf-4dca-a83e-63fb22464ace/1530562598artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/ed374372-fdaf-4dca-a83e-63fb22464ace\" height=\"200\" width=\"100%\" title=\"Episode 343: A Collective Approach to the Cheese Biz in Spain\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Clara Diez and Ruben Valbuena of Cultivo chat with Elena about Cultivo, their Neals Yard Dairy-inspired shop in Madrid. Born from an economic need to get their cheeses in front of more customers, we hear how Cultivo is evolving and developing into a full-blown cheese destination and way of life."}