{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/67235205badaf6c180d741b5/6724cb8288da449c967ae1d5?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"EPISODE SEVEN – IN THE DAIRY, PART II","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/67235205badaf6c180d741b5/1730464629319-73b59b9f-c59b-4457-ac04-b2c57b14e2e2.jpeg?height=200","description":"<p><strong>EPISODE SEVEN – IN THE DAIRY, PART II</strong></p><p>It’s the depths of winter for Sam’s January visit, but its nice and warm in the dairy, with some physical cheddaring of the slabs to raise temperatures. Rob Howard discusses his instinctive cheesemaking approach, historical makes and the importance of lard.</p>","author_name":"Sam Wilkin"}