{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/668959ca19ce290b0baabe7c/67defcf1ec9837e25ed00da6?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"French Facts About Food - The Cheese Secret - PART 02","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/668959ca19ce290b0baabe7c/1742666939270-a87b461b-406e-487b-81af-8b2a08f9dc0d.jpeg?height=200","description":"<p>American cheesemaker Sarah travels through renowned French regions studying traditional techniques behind the country's 1,500 cheese varieties. After mastering the complexities of Camembert, Époisses, and Reblochon, she creates an innovative truffle-infused cheese that earns respect at a prestigious competition.</p><p><br></p><p><a href=\"https://www.patreon.com/posts/transcript-17-02-124936090?utm_medium=clipboard_copy&amp;utm_source=copyLink&amp;utm_campaign=postshare_creator&amp;utm_content=join_link\" rel=\"noopener noreferrer\" target=\"_blank\">Read transcript and translation here.</a></p>","author_name":"High Frequency French"}