{"id":59832,"date":"2009-12-01T17:43:35","date_gmt":"2009-12-01T22:43:35","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/cheese\/yay-or-nay-smoked-cheese-the-cheesemonger-102955"},"modified":"2009-12-01T17:43:35","modified_gmt":"2009-12-01T22:43:35","slug":"yay-or-nay-smoked-cheese-the-cheesemonger","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/59832","title":{"rendered":"Yay or Nay? Smoked Cheese The Cheesemonger"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/cheese\/yay-or-nay-smoked-cheese-the-cheesemonger-102955\"><img loading=\"lazy\" decoding=\"async\" alt=\"2009_12_01-idiazabal.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2009_12_01-idiazabal.jpg\" width=\"500\" height=\"333\" class=\"mt-image-center\" \/><\/a>We&#8217;re purists when it comes to cheese. While we&#8217;re willing to offer the occasional exception to horseradish cheddar, a guilty if entirely realized pleasure, the peppercorned, the fruited, and the flavored inspire a resounding, collective &#8220;nay.&#8221; <\/p>\n<p>But what about smoked cheeses? Below, the three cheeses, one of which pictured here, that keep smoked cheeses on our &#8220;yay&#8221; list. And if you&#8217;ve never been a believer but you&#8217;re willing to become one, just read on.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/cheese\/yay-or-nay-smoked-cheese-the-cheesemonger-102955\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/mUaudrbMizEhvw6RWuO_OWYZ-iQ\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/mUaudrbMizEhvw6RWuO_OWYZ-iQ\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/mUaudrbMizEhvw6RWuO_OWYZ-iQ\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/mUaudrbMizEhvw6RWuO_OWYZ-iQ\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/9yzvYIuw4lY\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re purists when it comes to cheese. While we&#8217;re willing to offer the occasional exception to horseradish cheddar, a guilty if entirely realized pleasure, the peppercorned, the fruited, and the flavored inspire a resounding, collective &#8220;nay.&#8221; But what about smoked cheeses? Below, the three cheeses, one of which pictured here, that keep smoked cheeses on [&hellip;]<\/p>\n","protected":false},"author":166,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-59832","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/59832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/166"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=59832"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/59832\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=59832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=59832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=59832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}