{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcutting-the-curd.simplecast.com%2Fepisodes%2Fperrystead-dairy-vxmgUAfd","width":444,"version":"1.0","type":"rich","title":"Perrystead Dairy","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/e50f26e1-a22e-41e2-9032-964c92dbdfbc/d977ed6a-0027-4588-988e-a8ff976b33c2/52a45007-9846-4917-86f2-135c6b19e81b.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/495ae903-6a43-477a-bc4e-9e9be44b3a6b\" height=\"200\" width=\"100%\" title=\"Perrystead Dairy\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"After 15 years in the cheese industry, Yoav Perry has opened Perrystead Dairy, a creamery in Philadelphia. With access to high-quality cows' milk from surrounding counties, a supportive food community, and roads that lead to expanding markets, Perry is creating American originals. With a respect for the past and an interest in creating new cheese profiles, we talk with Perry about urban creameries, advancing American cheesemaking, and starting an urban creamery from scratch."}