{"version":"1.0","provider_name":"culture: the word on cheese","provider_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag","author_name":"Alana Pedalino","author_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/alana\/","title":"What Causes the Bloomy Rind on Brie and Camembert?","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"69NFrMdCJB\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bloomy-rind-brie-camembert-science\/\">What Causes the Bloomy Rind on Brie and Camembert?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bloomy-rind-brie-camembert-science\/embed\/#?secret=69NFrMdCJB\" width=\"600\" height=\"338\" title=\"&#8220;What Causes the Bloomy Rind on Brie and Camembert?&#8221; &#8212; culture: the word on cheese\" data-secret=\"69NFrMdCJB\" 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:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2024\/02\/Camembert.jpeg","thumbnail_width":750,"thumbnail_height":368,"description":"Learn the science behind bloomy rinds with an affineur. As the French literary realist Gustave Flaubert reached the end of his life, he quipped to his The oozing trait of camembert, and all its bloomy-rind kin, develops as the cheese ages: a mature camembert or brie becomes runny and exudes its paste. This delicious phenomenon is caused by the rind of the cheese\u2014the \u201cbloom\u201d of pillowy white mold that grows on its surface."}