{"version":"1.0","provider_name":"Torino Cheese","provider_url":"https:\/\/www.torinocheese.com\/en\/","author_name":"assistenza.informatica@to.camcom.it","author_url":"https:\/\/www.torinocheese.com\/en\/author\/admin\/","title":"Fior di Robiola - Torino Cheese","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ozUuqgV75z\"><a href=\"https:\/\/www.torinocheese.com\/en\/formaggio\/fior-di-robiola\/\">Fior di Robiola<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.torinocheese.com\/en\/formaggio\/fior-di-robiola\/embed\/#?secret=ozUuqgV75z\" width=\"600\" height=\"338\" title=\"&#8220;Fior di Robiola&#8221; &#8212; Torino Cheese\" data-secret=\"ozUuqgV75z\" 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.torinocheese.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"The production process for \u201cFior di Robiola\u201d is the same used for \u201cTomino fresh\u201d (see following profile). The differences lie in the shape, the number of times the cheeses are turned(4\u20135), and the drying out performed at room temperature (approx. 25\u00b0C) for4hours. These procedures enable greater drainage of the whey (synaeresis) and acidification of the [&hellip;]"}