{"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":"FAQ fromage : Questions fr\u00e9quentes sur le fromage - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"VGVu0kW8Oq\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/questions-autour-du-fromage\/\">FAQ fromage : Questions fr\u00e9quentes sur le fromage<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/questions-autour-du-fromage\/embed\/#?secret=VGVu0kW8Oq\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0FAQ fromage : Questions fr\u00e9quentes sur le fromage\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"VGVu0kW8Oq\" 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\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/parmesan_herstellung.jpg","thumbnail_width":400,"thumbnail_height":269,"description":"Les consommateurs posent r\u00e9guli\u00e8rement des questions sur le fromage, ce qui motive cet article de blog. Les fromages au lait cru, comme le Parmigiano Reggiano, sont toujours produits malgr\u00e9 la pasteurisation. Ils sont souvent d'appellation prot\u00e9g\u00e9e et leur conservation n\u00e9cessite des emballages respirants tels que le papier cir\u00e9."}