{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2F970c24e1-970c24e1","width":444,"version":"1.0","type":"rich","title":"Episode 345: Thirty-five Years of Award-Winning Cheese in cookbook form!","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/84e307dd-6ce4-4a84-9224-be8d05af0cec/1531778065artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/84e307dd-6ce4-4a84-9224-be8d05af0cec\" height=\"200\" width=\"100%\" title=\"Episode 345: Thirty-five Years of Award-Winning Cheese in cookbook form!\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Kathleen Shannon Finn, past president of the American Cheese Society, Garde et Jure and Maitre Fromager in the Guilde des Fromagers Confrérie de Saint-Uguzon joins Diane to talk about the cookbook she's launching in celebration of the 35th anniversary of the American Cheese Society Conference this month."}