{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F830774ad-830774ad","width":444,"version":"1.0","type":"rich","title":"Episode 54: Affinage with Michael Anderson","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/183992f9-b9e5-4d7b-80a7-4196690ddf52/1458856956artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/183992f9-b9e5-4d7b-80a7-4196690ddf52\" height=\"200\" width=\"100%\" title=\"Episode 54: Affinage with Michael Anderson\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murrays Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com\n\n"}