{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F88f73fd9-88f73fd9","width":444,"version":"1.0","type":"rich","title":"Episode 288: Massachusetts Cheese Guild","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/a707e5cf-eb51-4d6f-8b07-2ab86abaf80f/1485212699artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/a707e5cf-eb51-4d6f-8b07-2ab86abaf80f\" height=\"200\" width=\"100%\" title=\"Episode 288: Massachusetts Cheese Guild\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Sue Sturman and Gannon Long of the Massachusetts Cheese Guild join host Greg Blais to continue the discussion from last year's episode #251. The rise of artisan cheese in the U.S. has created a need for knowledge sharing, marketing support and networking opportunities, particularly amongst small producers. Cheese guilds organized at the state level help fill these needs."}