{"version":"1.0","provider_name":"Gustini - Passione italiana","provider_url":"https:\/\/www.gustini.fr\/blog","author_name":"Jens Depenau","author_url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/","title":"Caciocavallo - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"EtcyR3e5Fb\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fromage-caciocavallo\/\">Caciocavallo<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fromage-caciocavallo\/embed\/#?secret=EtcyR3e5Fb\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Caciocavallo\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"EtcyR3e5Fb\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/2014-03-12_caciovallo.jpg","thumbnail_width":425,"thumbnail_height":425,"description":"En explorant les fromageries du sud de l'Italie, nous avons d\u00e9couvert le Caciocavallo, un fromage typique se bonifiant suspendu par des ficelles, contrairement au Parmesan et au Grana Padano qui m\u00fbrissent allong\u00e9s. Fabriqu\u00e9 via le proc\u00e9d\u00e9 de \u00ab pasta filata \u00bb similaire \u00e0 la Mozzarella et \u00e0 la Scamorza, le Caciocavallo acquiert une texture fibreuse et peut \u00eatre appr\u00e9ci\u00e9 jeune ou affin\u00e9 jusqu'\u00e0 12 mois. Son nom intrigue, \u00e9voquant des origines diverses, soit comme provision de cavalier, soit li\u00e9e \u00e0 sa forme rappelant des sacoches, soit d\u00e9riv\u00e9e du fromage turc Ka\u015fkaval."}