{"id":26074,"date":"2011-05-19T23:27:56","date_gmt":"2011-05-19T21:27:56","guid":{"rendered":"http:\/\/www.kraftfuttermischwerk.de\/blogg\/?p=26074"},"modified":"2011-05-19T23:27:56","modified_gmt":"2011-05-19T21:27:56","slug":"kurze-doku-uber-das-kasemachen-the-science-art-of-cheese","status":"publish","type":"post","link":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/kurze-doku-uber-das-kasemachen-the-science-art-of-cheese\/","title":{"rendered":"Kurze Doku \u00fcber das K\u00e4semachen: The Science &#038; Art of Cheese"},"content":{"rendered":"<p>Ich liebe K\u00e4se. Und ich meine <em>&#8222;liebe&#8220;<\/em>, wenn ich das so sage. Diese Doku hier zeigt den durchaus interessanten Weg, den die Milch bis zum K\u00e4se nimmt in allen m\u00f6glichen Variationen. Irgendwo liegt der wohl zwischen Kunst und Wissenschaft.<\/p>\n<blockquote><p>Cheese. It comes in more than 2,000 varieties &#8212; hard, soft, fresh and aged &#8211; and it&#8217;s been with us for thousands of years. Take a journey to Cowgirl Creamery in west Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.<\/p><\/blockquote>\n<p><iframe loading=\"lazy\" width=\"505\" height=\"317\" src=\"http:\/\/www.youtube.com\/embed\/8G6yzLSByHQ\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<small>(<a href=\"http:\/\/youtu.be\/8G6yzLSByHQ\">Direktlink<\/a>, via <a href=\"http:\/\/www.good.is\/post\/video-the-incredible-science-of-cheese-making\/\">GOOD<\/a>)<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ich liebe K\u00e4se. Und ich meine &#8222;liebe&#8220;, wenn ich das so sage. Diese Doku hier zeigt den durchaus interessanten Weg, den die Milch bis zum&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/www.kraftfuttermischwerk.de\/blogg\/kurze-doku-uber-das-kasemachen-the-science-art-of-cheese\/\">Mehr lesen -&gt;<span class=\"screen-reader-text\">Kurze Doku \u00fcber das K\u00e4semachen: The Science &#038; Art of Cheese<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-26074","post","type-post","status-publish","format-standard","hentry","category-doku","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pXEnA-6My","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts\/26074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/comments?post=26074"}],"version-history":[{"count":0,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts\/26074\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/media?parent=26074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/categories?post=26074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/tags?post=26074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}