{"id":44598,"date":"2022-10-15T11:00:00","date_gmt":"2022-10-15T15:00:00","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=44598"},"modified":"2024-09-18T10:38:14","modified_gmt":"2024-09-18T14:38:14","slug":"bitters-and-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/","title":{"rendered":"Pairing Bitters and Cheese Beyond Happy Hour"},"content":{"rendered":"\n

Sam Unger likes to think of cocktail bitters as the Mary Poppins of flavor.<\/p>\n\n\n\n

\u201cWhen we\u2019re making our Pineapple Star Anise [bitters], I\u2019m taking hundreds of pineapples, bringing them into this tiny bottle, then all of a sudden it expands again and it\u2019s able to go into hundreds of drinks,\u201d says Unger, founder of Vancouver-based Ms. Better\u2019s Bitters. She\u2019s part of a cohort of artisans making supremely complex and food-friendly bitters, helping to bring these expansive tinctures\u2014long relegated to the mixologist\u2019s toolkit\u2014out from behind the bar and into the kitchen. <\/p>\n\n\n\n

When Unger demos her product to bartenders these days, the chefs stop what they\u2019re doing and crowd around to watch. At Le Cordon Bleu in London, she\u2019s seen cooks toss nuts destined for a cheese board in bitters before roasting them. <\/p>\n\n\n\n

\u201cI think [pairing] bitters and cheese is a pretty fantastic idea,\u201d says Unger. \u201cIt creates dimensionality…they\u2019re both going to feed into each other and illuminate each other.\u201d<\/p>\n\n\n\n

Like a celebrity couple that looks so obvious together you can\u2019t imagine they were ever apart, cheese and bitters seem fated. Their complements and commonalities are everywhere, once you start looking\u2014both are the result of inputs like wild herbs, ancient recipes, and time; both contain untold bounties of flavor in an unassuming package. Those small dropper bottles pack a spicy, herbaceous palate punch that\u2019s practically tailor-made to cut cheese\u2019s luxe, creamy base, and the balance they achieve together works at all hours (not just the happy ones).<\/p>\n\n\n\n

According to Avery Glasser, proprietor of Manhattan bitters and amari bar Amor y Amargo and co-founder of Bittermens Bitters, it all comes down to the five tastes. \u201cThe primary flavors in cheese are umami and salty,\u201d he says. \u201cIf you think of a bitter cocktail, that adds sweetness, bitterness, and sour… the right cheese can create this complete taste profile.\u201d<\/p>\n\n\n\n

But just like Brangelina and Bennifer, there are some high-drama no-fly zones to steer clear of when incorporating these lovers. Both Glasser and Unger advise against using glycerin-based bitters in food, and Glasser suggests playing it safe with uncooked dishes first (think glazes, frostings, whipped creams, ice creams, and salad dressings). \u201cDon\u2019t substitute brands without testing first, as one producer\u2019s bitters may behave differently,\u201d says Glasser. \u201c[And] figure that you need two times the amount of bitters versus a primary extract like vanilla.\u201d With all that in mind, you\u2019re ready to start playing. Here are some of our favorite ways to combine this flavorful duo.<\/p>\n\n\n\n

Olive Oil Cake with Orange Bitters Cream Cheese Frosting
<\/strong>Ben\u2019s Cream Cheese <\/a>+ Regan\u2019s Orange Bitters<\/em><\/p>\n\n\n\n

All the bitters on this list can take your frosting game to the next level, but we especially love how the fatty tang of Ben\u2019s Cream Cheese blends with the orange peel, caramel, and cardamom in a bottle of Regan\u2019s. Spread on your favorite olive oil cake, or just eat with a spoon.<\/p>\n\n\n\n

Sweet Potatoes with Orange Bitters (from Yotam Ottolenghi\u2019s Plenty More)
<\/strong>Haystack Mountain Boulder Ch\u00e8vre<\/a> + Angostura bitters<\/em><\/p>\n\n\n\n

The deep mystery of Angostura bitters com- bines with orange juice to turn simple roasted sweet potatoes into a dynamic (and spicy!) dish that\u2019ll blow folks\u2019 minds\u2014especially if you swap it in for marsh- mallow casserole this year. Bright, lemony ch\u00e8vre from Haystack Mountain brings the whole thing into almost absurd balance.<\/p>\n\n\n\n

Peychaud\u2019s Mascarpone Ice Cream <\/strong>
Vermont Creamery Mascarpone<\/a> + Peychaud\u2019s Bitters<\/em><\/p>\n\n\n\n

Vermont Creamery\u2019s rich mascarpone would liven up the simplest no-churn ice cream recipe, but why stop there? A few dashes of vibrant, anise-forward Peychaud\u2019s will turn it a compelling pale pink that combines soda-fountain looks with New Orleans sophistication.<\/p>\n\n\n\n

Chocolate Ricotta Cheesecake with Mole Bitters
<\/strong>Narragansett Creamery Renaissance Ricotta <\/a>+ Bittermens Xocolatl Mole Bitters<\/em><\/p>\n\n\n\n

Buy these bitters to make Manhattans that taste like Mexican cocoa; keep them around to spruce up a cheesecake starring Narragansett Creamery\u2019s rich, decadent ricotta. (You can dash it in at the chocolate-melting stage.)<\/p>\n\n\n\n

Triple Cr\u00e8me Brie with Bitters-Soaked Dried Fruit
<\/strong>D\u00e9lice de Bourgogne <\/a>+ Ms. Better\u2019s Kiwi Sumac Souring Bitters<\/em><\/p>\n\n\n\n

Bring a new dimension to the classic cream and sweet combo by rehydrating dried fruit (think: prunes, apricots, raisins) with hot water and a few healthy dashes of this puckery tropical brew, then send the sweet-tart gems tumbling down the sides of an epic centerpiece triple cream.<\/p>\n\n\n\n

Better with Cheddar
<\/strong>Cheddar aligns itself with bitters in so many dishes, we couldn\u2019t pick just one. Read on for a few ways to try this complementary combo.<\/em><\/p>\n\n\n\n

+ Cheddar-topped apple pie + Bitter Housewife Westward Hazelnut Bitters (add to unbaked fruit)
+ Mac and cheese + Hella Bitters Smoked Chili Bitters (add to bechamel)
+ Pickled vegetables + Scrappy\u2019s Celery Bitters (add to brine)<\/p>\n","protected":false},"excerpt":{"rendered":"

Sam Unger likes to think of cocktail bitters as the Mary Poppins of flavor. \u201cWhen we\u2019re making our Pineapple Star Anise [bitters], I\u2019m taking hundreds of pineapples, bringing them into this tiny bottle, then all of a sudden it expands again and it\u2019s able to go into hundreds of drinks,\u201d says Unger, founder of Vancouver-based […]<\/p>\n","protected":false},"author":114,"featured_media":44599,"comment_status":"open","ping_status":"closed","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":[543,2777,26354],"tags":[24181,34624,2320,21492],"coauthors":[21812],"class_list":["post-44598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","category-drinks-with-cheese","category-stories","tag-bitters","tag-bitters-and-cheese","tag-cheese-pairing","tag-drinks-with-cheese"],"acf":[],"yoast_head":"\nPairing Bitters and Cheese Beyond Happy Hour - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.\" \/>\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\/bitters-and-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pairing Bitters and Cheese Beyond Happy Hour\" \/>\n<meta property=\"og:description\" content=\"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-15T15:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-18T14:38:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1065\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Linni Kral\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Linni Kral\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/\",\"name\":\"Pairing Bitters and Cheese Beyond Happy Hour - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png\",\"datePublished\":\"2022-10-15T15:00:00+00:00\",\"dateModified\":\"2024-09-18T14:38:14+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\"},\"description\":\"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png\",\"width\":1600,\"height\":1065},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cheese Pairings\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Drinks with Cheese\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/drinks-with-cheese\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Pairing Bitters and Cheese Beyond Happy Hour\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249\",\"name\":\"Josie Krogh\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg\",\"caption\":\"Josie Krogh\"},\"description\":\"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.\",\"sameAs\":[\"https:\/\/www.josiekrogh.com\/\",\"https:\/\/www.instagram.com\/josiekrogh\/?hl=en\",\"https:\/\/www.linkedin.com\/in\/josiekrogh\/\"],\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pairing Bitters and Cheese Beyond Happy Hour - culture: the word on cheese","description":"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/","og_locale":"en_US","og_type":"article","og_title":"Pairing Bitters and Cheese Beyond Happy Hour","og_description":"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/","og_site_name":"culture: the word on cheese","article_published_time":"2022-10-15T15:00:00+00:00","article_modified_time":"2024-09-18T14:38:14+00:00","og_image":[{"width":1600,"height":1065,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png","type":"image\/png"}],"author":"Linni Kral","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Linni Kral","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/","name":"Pairing Bitters and Cheese Beyond Happy Hour - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png","datePublished":"2022-10-15T15:00:00+00:00","dateModified":"2024-09-18T14:38:14+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249"},"description":"5 perfect cheese and bitters pairings to make use of those bitters that have been hanging around your bar for years.","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/09\/Entertaining2022_CheesePlus_PC-fesenko-Adobe-Stock.png","width":1600,"height":1065},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bitters-and-cheese\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Cheese Pairings","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/"},{"@type":"ListItem","position":3,"name":"Drinks with Cheese","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/cheese-pairings\/drinks-with-cheese\/"},{"@type":"ListItem","position":4,"name":"Pairing Bitters and Cheese Beyond Happy Hour"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/c6f30d34c6f2063310fa149b98046249","name":"Josie Krogh","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/fc133ec1b3f135a010a6805ffb359752","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2022\/06\/josie-150x150.jpg","caption":"Josie Krogh"},"description":"Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.","sameAs":["https:\/\/www.josiekrogh.com\/","https:\/\/www.instagram.com\/josiekrogh\/?hl=en","https:\/\/www.linkedin.com\/in\/josiekrogh\/"],"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/josie-krogh\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/44598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/114"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=44598"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/44598\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/44599"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=44598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=44598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=44598"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=44598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}