{"version":"1.0","provider_name":"culture: the word on cheese","provider_url":"https:\/\/culturecheesemag.com","author_name":"Alana Pedalino","author_url":"https:\/\/culturecheesemag.com\/author\/alana\/","title":"A Look at Canadian Cheesemaking Through the Years | culture: the word on cheese","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"nS6iF8FlPc\"><a href=\"https:\/\/culturecheesemag.com\/stories\/canadian-cheesemaking-history\/\">A Look at Canadian Cheesemaking Through the Years<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/culturecheesemag.com\/stories\/canadian-cheesemaking-history\/embed\/#?secret=nS6iF8FlPc\" width=\"600\" height=\"338\" title=\"&#8220;A Look at Canadian Cheesemaking Through the Years&#8221; &#8212; culture: the word on cheese\" data-secret=\"nS6iF8FlPc\" 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\/2025\/07\/ME-Alfred-le-Fermier_1st-Place.jpg","thumbnail_width":620,"thumbnail_height":350,"description":"At the 2025 American Cheese Society Annual Judging & Competition, a hush fell over the ballroom full of cheese professionals. Who would win Best of Show? It turned out that Quebec-based Fromagerie La Station\u2019s raw-milk farmstead cheese won First\u2014for the second year in a row\u2014with Vermont\u2019s Jasper Hill Farm placing Second Best of Show, and Ontario\u2019s Stonetown Artisan Cheese taking Third. The results mirrored those from 2024, when the top three winners hailed from two Canadian makers and one American maker. So the new question on everyone\u2019s mind is: What\u2019s up with Canadian cheese?"}