{"id":3125,"date":"2011-11-30T09:11:37","date_gmt":"2011-11-30T14:11:37","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3125"},"modified":"2011-11-30T09:11:37","modified_gmt":"2011-11-30T14:11:37","slug":"video-what-makes-roquefort-roquefort-in-1927-and-today","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2011\/11\/30\/video-what-makes-roquefort-roquefort-in-1927-and-today\/","title":{"rendered":"Video: What makes Roquefort Roquefort\u2014in 1927 and today"},"content":{"rendered":"<p><strong>[youtube http:\/\/www.youtube.com\/watch?v=_DpnGtbJF0c?rel=0&amp;w=480&amp;h=360]<\/strong><\/p>\n<p><strong>It&#8217;s Video Wednesday and we are off to France and the <a href=\"http:\/\/www.roquefort.fr\/\" target=\"_blank\" rel=\"noopener noreferrer\">village of Roquefort<\/a>.<\/strong><\/p>\n<p>Thanks to Kate Harding at <a href=\"http:\/\/www.culturecheesemag.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Culture magazine<\/a> for this wonderful archival video that documents Roquefort-making back in the 1920s. Great for mustache aficionados, or anyone looking for a glimpse into cheesemaking&#8217;s past. Following the silent show, there&#8217;s a modern piece on how <a href=\"http:\/\/www.roquefort-papillon.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Papillon<\/a> makes the King of Cheese today.<\/p>\n<p>Sit back and enjoy! Better yet, watch the video while nibbling on a piece of Roquefort and sipping a port wine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[youtube http:\/\/www.youtube.com\/watch?v=_DpnGtbJF0c?rel=0&amp;w=480&amp;h=360] It&#8217;s Video Wednesday and we are off to France and the village of Roquefort. Thanks to Kate Harding at Culture magazine for this wonderful archival video that documents Roquefort-making back in the 1920s. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,131,352],"tags":[],"brand":[],"class_list":["post-3125","post","type-post","status-publish","format-standard","hentry","category-cheese-business","category-culture-magazine","category-roquefort"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=3125"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3125\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3125"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}