{"id":11829,"date":"2017-03-22T11:00:03","date_gmt":"2017-03-22T18:00:03","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11829"},"modified":"2017-03-22T11:00:03","modified_gmt":"2017-03-22T18:00:03","slug":"raw-talent-5-key-lessons-from-the-new-british-cheesemakers","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/raw-talent-5-key-lessons-from-the-new-british-cheesemakers\/","title":{"rendered":"Raw talent: 5 key lessons from the new British cheesemakers"},"content":{"rendered":"\n<p>There are 5 key lessons you can learn from the new British cheesemakers. There is a brand new generation of cheesemakers from Britain who are giving the French a run for their money by thinking of new ways to make cheese. They do it with unpasteurized milk. Using organic raw milk is one thing to be aware of.<\/p>\n<p><a id=\"source\" href='http:\/\/www.bighospitality.co.uk\/Business\/Cheese-cheesemakers-British-5-new-key-lesson-trends-raw-unpasteurised?utm_source=RSS_text_news&#038;utm_medium=RSS_feed&#038;utm_campaign=RSS_Text_News' target='_blank' rel=\"noopener\">Raw talent: 5 key lessons from the new British cheesemakers<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are 5 key lessons you can learn from the new British cheesemakers. There is a brand new generation of cheesemakers from Britain who are giving the French a run for their money by thinking of new ways to make cheese. They do it with unpasteurized milk. Using organic raw milk is one thing to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8157,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11829"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=11829"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11829\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8157"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}