{"id":3627,"date":"2009-06-03T12:52:20","date_gmt":"2009-06-03T16:52:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3627"},"modified":"2014-03-03T12:53:28","modified_gmt":"2014-03-03T17:53:28","slug":"work-the-curd","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/work-the-curd\/","title":{"rendered":"Work the Curd"},"content":{"rendered":"

Once formed, most cheeses are left alone.
\nNot fresh mozzarella.<\/em><\/p>\n

\"Proto-mozzarella<\/a><\/p>\n

\"The<\/a><\/p>\n

It must be pressed\u2026<\/em><\/p>\n

\"The<\/a><\/p>\n

and pulled\u2026 and coaxed\u2026<\/em><\/p>\n

\"Stretching<\/a><\/p>\n

and shaped by a hot bath and a strong hand\u2026<\/em><\/p>\n

\"Shaping<\/a><\/p>\n

\"Further<\/a><\/p>\n

until it floats like a soft pillow in a fresh milky pool.<\/em><\/p>\n

\"Balls<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A back-of-the-house look at fresh mozzarella in the making<\/p>\n","protected":false},"author":6,"featured_media":3628,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[13],"tags":[],"coauthors":[328],"class_list":["post-3627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-photo-essay"],"acf":[],"yoast_head":"\nWork the Curd - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/work-the-curd\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Work the Curd\" \/>\n<meta property=\"og:description\" content=\"A back-of-the-house look at fresh mozzarella in the making\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/work-the-curd\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2009-06-03T16:52:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-03-03T17:53:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/02\/workthecurd_featured.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"505\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Photographer Michael Harlan Turkell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Photographer Michael Harlan Turkell\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/work-the-curd\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/work-the-curd\/\",\"name\":\"Work the Curd - 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