{"version":"1.0","provider_name":"culture: the word on cheese","provider_url":"https:\/\/culturecheesemag.com","author_name":"Susan Axelrod","author_url":"https:\/\/culturecheesemag.com\/author\/susan-sherrill-axelrod\/","title":"Cheese Plate: In Good Company | culture: the word on cheese","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CmWomtVlvt\"><a href=\"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/cheese-plate-in-good-company\/\">Cheese Plate: In Good Company<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/cheese-plate-in-good-company\/embed\/#?secret=CmWomtVlvt\" width=\"600\" height=\"338\" title=\"&#8220;Cheese Plate: In Good Company&#8221; &#8212; culture: the word on cheese\" data-secret=\"CmWomtVlvt\" 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\/2022\/09\/Cheese-Board.png","thumbnail_width":1067,"thumbnail_height":1600,"description":"A winter cheese plate curated by Jen Mason of Curds and Co. Pairings and experimenting with confidence are at the heart of Mason\u2019s business. \u201cWe want cheese to be accessible and some cheeses need a partner to be accessible,\u201d she says."}