{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F83aefcfe-83aefcfe","width":444,"version":"1.0","type":"rich","title":"Episode 291: Developing a Restaurant Cheese Program","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/87de3447-f95b-4fb0-9c60-8d564e9000ef/1487631378artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/87de3447-f95b-4fb0-9c60-8d564e9000ef\" height=\"200\" width=\"100%\" title=\"Episode 291: Developing a Restaurant Cheese Program\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Blackbird restaurant out in Chicago has a great cheese program led by Mr. David Barriball. On this week's episode, host Greg Blais speaks with David about cheese in the midwest, developing a restaurant cheese program and his new signature cheese - Little Blackbird - a gin washed cheese created with The Farm at Doe Run just for the restaurant."}