{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F79d238e2-79d238e2","width":444,"version":"1.0","type":"rich","title":"Episode 309: No Time Like the (Pleasant Ridge Reserve)","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/edb2a994-b3c8-40ce-a512-f835074b0d46/1501541402artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/edb2a994-b3c8-40ce-a512-f835074b0d46\" height=\"200\" width=\"100%\" title=\"Episode 309: No Time Like the (Pleasant Ridge Reserve)\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Cheesemaker Andy Hatch joins host Greg Blais in the studio to talk about Uplands Cheese and the endurance of Pleasant Ridge Reserve."}