{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fnatural-cheesemaking-today-08ZxbJ3C","width":444,"version":"1.0","type":"rich","title":"Natural Cheesemaking Today.","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/cbf6d168-e830-42f5-b476-89538d6c5c1e/bssc-carlos-yescas.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/962a9430-b1fa-4b8d-b1a2-cd34672dab10\" height=\"200\" width=\"100%\" title=\"Natural Cheesemaking Today.\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"We check back with David Asher from the Black Sheep School of Cheesemaking on his journey to promote natural cheesemaking around the world."}