{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fa6aeb8b0-a6aeb8b0","width":444,"version":"1.0","type":"rich","title":"Episode 262: Cheese Mites","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/5d3e67/5d3e671c-55d7-4e85-88b5-260e747f2777/188a806c-7efd-44d9-91ed-d6fbd7c2f070/1462226537artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/188a806c-7efd-44d9-91ed-d6fbd7c2f070\" height=\"200\" width=\"100%\" title=\"Episode 262: Cheese Mites\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them."}