{"version":"1.0","provider_name":"culture: the word on cheese","provider_url":"https:\/\/culturecheesemag.com","author_name":"Mallory Scyphers","author_url":"https:\/\/culturecheesemag.com\/author\/mallory-scyphers\/","title":"How to Age Cheese: Inside the World of Affineurs | culture: the word on cheese","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"5RsvigfL7E\"><a href=\"https:\/\/culturecheesemag.com\/travel\/what-is-an-affineur\/\">How to Age Cheese: Inside the World of Affineurs<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/culturecheesemag.com\/travel\/what-is-an-affineur\/embed\/#?secret=5RsvigfL7E\" width=\"600\" height=\"338\" title=\"&#8220;How to Age Cheese: Inside the World of Affineurs&#8221; &#8212; culture: the word on cheese\" data-secret=\"5RsvigfL7E\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2026\/01\/Photo-Sep-17-2025-3-46-13-PM_RGB.jpg","thumbnail_width":1200,"thumbnail_height":1600,"description":"On a cool fall morning in the Alps, an aromatic bouquet of fresh milk and damp stone drifts across the mountains. Deep inside a vaulted cellar, wheels of cheese\u2014each weighing close to 80 pounds\u2014are stacked like golden tomes on wide wooden planks. A man in a white coat pulls a wheel from the shelf and runs his hand along the rind, gently tapping the surface with a small hammer and listening for the soft thud that signals the right moisture within. Around him, thousands of cheeses rest quietly in low light, slowly transforming into something complex, elegant, and alive."}