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{"id":4856,"date":"2019-09-04T15:29:56","date_gmt":"2019-09-04T13:29:56","guid":{"rendered":"https:\/\/www.pecorinotoscanodop.it\/fuoridalgregge\/per-riconoscere-un-ottimo-formaggio-ci-vuole-occhio-copy\/"},"modified":"2019-09-10T13:28:46","modified_gmt":"2019-09-10T11:28:46","slug":"un-buon-formaggio-va-toccato-con-mano","status":"publish","type":"post","link":"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/un-buon-formaggio-va-toccato-con-mano\/","title":{"rendered":"Un buon formaggio va toccato con mano"},"content":{"rendered":"<section  class='av_textblock_section av-1vr80s-5b016803e271eb6c055a1443d6fc7791 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: center\">[categoriasottocategoria][\/categoriasottocategoria]<\/p>\n<\/div><\/section>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-k086pn71-c9ae3de7bb23993bf75469a8d5576e2f\">\n#top .av-special-heading.av-k086pn71-c9ae3de7bb23993bf75469a8d5576e2f{\npadding-bottom:25px;\n}\nbody .av-special-heading.av-k086pn71-c9ae3de7bb23993bf75469a8d5576e2f .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-k086pn71-c9ae3de7bb23993bf75469a8d5576e2f .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-k086pn71-c9ae3de7bb23993bf75469a8d5576e2f av-special-heading-h1 blockquote classic-quote  avia-builder-el-1  el_after_av_textblock  el_before_av_image '><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Un buon formaggio va toccato con mano<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-fqpjjg-48810276076d5b6b91b21fcada3e7932\">\n.avia-image-container.av-fqpjjg-48810276076d5b6b91b21fcada3e7932 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-fqpjjg-48810276076d5b6b91b21fcada3e7932 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-fqpjjg-48810276076d5b6b91b21fcada3e7932 av-styling- avia-align-center  avia-builder-el-2  el_after_av_heading  el_before_av_hr '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-951 avia-img-lazy-loading-not-951 avia_image ' src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1.png\" alt='' title='putzulu (1)'  height=\"667\" width=\"1200\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1.png 1200w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1-300x167.png 300w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1-768x427.png 768w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1-1030x573.png 1030w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1-705x392.png 705w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/putzulu-1-450x250.png 450w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-dksbvw-edcf8aad6690a5250149e4bce4337f73\">\n#top .hr.av-dksbvw-edcf8aad6690a5250149e4bce4337f73{\nmargin-top:0px;\nmargin-bottom:0px;\n}\n.hr.av-dksbvw-edcf8aad6690a5250149e4bce4337f73 .hr-inner{\nwidth:50px;\n}\n<\/style>\n<div  class='hr av-dksbvw-edcf8aad6690a5250149e4bce4337f73 hr-custom  avia-builder-el-3  el_after_av_image  el_before_av_textblock  hr-center hr-icon-no'><span class='hr-inner inner-border-av-border-none'><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-cj4vl8-c96dcdee35b31d752e773d103d8a41df '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock av_inherit_color'  itemprop=\"text\" ><blockquote>\n<p>Il nostro viaggio sensoriale per scoprire come apprezzare al meglio un formaggio continua con il tatto, che affianca vista, olfatto e gusto\u2026<\/p>\n<\/blockquote>\n<p>L\u2019assaggio di un formaggio, cos\u00ec come quello di tante altre cose buone che offre l\u2019ampio e variegato panorama agroalimentare italiano, deve essere un\u2019esperienza piacevole e da ricordare con la voglia di gustarne ancora. Questo \u00e8 possibile seguendo <strong>poche regole semplici ed essenziali<\/strong> e noi continuiamo a darvi qualche piccolo suggerimento.<\/p>\n<ul>\n<li><strong>Dall\u2019occhio alla mano, l\u2019analisi continua<\/strong><\/li>\n<\/ul>\n<p>Dopo l\u2019analisi visiva che, come abbiamo visto nel nostro <a href=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/per-riconoscere-un-ottimo-formaggio-ci-vuole-occhio\/\">articolo<\/a>, ci permette di conoscere la forma, la pezzatura del formaggio, il tipo di crosta e la sua pasta, \u00e8 la volta di toccare con mano la fetta o la forma che abbiamo di fronte. <strong>L\u2019analisi tattile<\/strong> ci consente di capire il grado di durezza e di elasticit\u00e0 dei formaggi, elementi utili per definire meglio la crosta, la lavorazione e il tipo di maturazione della pasta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-entry_with_sidebar wp-image-2982\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/07\/pecorinotoscanodop_fresco_800x800_2016-06-17_6_rid-768x768-768x321.jpg\" alt=\"\" width=\"768\" height=\"321\" \/><\/p>\n<ul>\n<li><strong>La durezza della crosta, indice da non sottovalutare<\/strong><\/li>\n<\/ul>\n<p>Toccando la <strong>crosta<\/strong> possiamo capire se \u00e8 lavorata, fiorita (con muffe distribuite in maniera omogenea) oppure oliata e possiamo anche percepirne la durezza per capire se un formaggio \u00e8 fresco o stagionato. La cosa importante \u00e8 che la crosta non sia secca e ruvida, indice di un\u2019eventuale stagionatura non corretta.<\/p>\n<ul>\n<li><strong>L\u2019elasticit\u00e0 per capire il latte utilizzato<\/strong><\/li>\n<\/ul>\n<p>Capire <strong>l\u2019elasticit\u00e0<\/strong> del formaggio \u00e8 utile per conoscere meglio il <strong>latte utilizzato<\/strong> e anche i <strong>grassi<\/strong> presenti nella materia prima, inversamente proporzionali all\u2019elasticit\u00e0 stessa: pi\u00f9 un formaggio \u00e8 elastico e minori sono i grassi contenuti nel latte utilizzato per la produzione.<\/p>\n<ul>\n<li><strong>La crosta del Pecorino Toscano DOP<\/strong><\/li>\n<\/ul>\n<p>Il <strong>Pecorino Toscano DOP fresco<\/strong>, a pasta tenera con una maturazione minima di 20 giorni normalmente prolungata fino a 45\/60 giorni, ha una crosta sottile di colore giallo, uniforme, liscia e morbida. La sua pasta \u00e8 morbida al tatto, con un odore e un gusto delicati che approfondiremo nei prossimi articoli.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4859 size-entry_with_sidebar\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/09\/pt-dop-fresco-845x321.jpg\" alt=\"\" width=\"845\" height=\"321\" \/><\/p>\n<p>Il <strong>Pecorino Toscano stagionato<\/strong>, invece, \u00e8 a pasta semidura e ha una maturazione di almeno 120 giorni, con possibile prolungamento. La crosta \u00e8 sottile, di colore giallo, uniforme, liscia e compatta, mentre l\u2019odore, ancora delicato, richiama anche i sapori della frutta secca e del fieno. Nuances che aumentano prolungando la stagionatura e che scopriremo nelle prossime tappe del nostro viaggio alla scoperta di una buona degustazione dei formaggi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-entry_with_sidebar wp-image-4860\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/09\/pt-dop-stagionato-845x321.jpg\" alt=\"\" width=\"845\" height=\"321\" \/><\/p>\n<\/div><\/section>\n<div  class='hr av-b9i7sc-b97fbe8dfea6e52015925fc4210d4cc7 hr-default  avia-builder-el-5  el_after_av_textblock  el_before_av_textblock '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-8tgf4s-57fa8c332d4a517f9f139d4dd353e0b0 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"addtoany_shortcode\"><div class=\"a2a_kit a2a_kit_size_20 addtoany_list\" data-a2a-url=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/un-buon-formaggio-va-toccato-con-mano\/\" data-a2a-title=\"Un buon formaggio va toccato con mano\"><a class=\"a2a_button_facebook\" href=\"https:\/\/www.addtoany.com\/add_to\/facebook?linkurl=https%3A%2F%2Ftest.pecorinotoscanodop.it%2Ffuoridalgregge%2Fun-buon-formaggio-va-toccato-con-mano%2F&amp;linkname=Un%20buon%20formaggio%20va%20toccato%20con%20mano\" title=\"Facebook\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"\/\/www.pecorinotoscanodop.it\/wp-content\/themes\/enfold-child\/images\/social\/facebook.png\" width=\"22\" height=\"20\" alt=\"Facebook\"><\/a><a class=\"a2a_button_twitter\" href=\"https:\/\/www.addtoany.com\/add_to\/twitter?linkurl=https%3A%2F%2Ftest.pecorinotoscanodop.it%2Ffuoridalgregge%2Fun-buon-formaggio-va-toccato-con-mano%2F&amp;linkname=Un%20buon%20formaggio%20va%20toccato%20con%20mano\" title=\"Twitter\" rel=\"nofollow noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"\/\/www.pecorinotoscanodop.it\/wp-content\/themes\/enfold-child\/images\/social\/twitter.png\" width=\"22\" height=\"20\" alt=\"Twitter\"><\/a><a class=\"a2a_dd a2a_counter addtoany_share_save addtoany_share\" href=\"https:\/\/www.addtoany.com\/share\"><img decoding=\"async\" src=\"\/\/www.pecorinotoscanodop.it\/wp-content\/themes\/enfold-child\/images\/social\/add_social.png\" alt=\"Share\"><\/a><\/div><\/div>\n<\/div><\/section>\n<section  class='av_textblock_section av-7llmpo-06b6ce413556e3f99979561b3814a3f4 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><h3 class=\"separatoregiallo\">Ti potrebbero interessare anche<\/h3>\n<\/div><\/section>\n<div  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itemprop=\"blogPost\" ><a href='https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/una-tradizione-italiana-la-transumanza-candidata-a-patrimonio-unesco\/' data-rel='slide-1' class='slide-image' title='Una tradizione italiana: la transumanza candidata a patrimonio Unesco'><img decoding=\"async\" fetchpriority=\"high\" width=\"495\" height=\"400\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/iStock_000056842730_XXXLarge-1-495x400.jpg\" class=\"wp-image-1452 avia-img-lazy-loading-not-1452 attachment-portfolio size-portfolio wp-post-image\" alt=\"\" srcset=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/iStock_000056842730_XXXLarge-1-495x400.jpg 495w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/iStock_000056842730_XXXLarge-1-845x684.jpg 845w\" sizes=\"(max-width: 495px) 100vw, 495px\" \/><\/a><div class=\"slide-content\"><header class=\"entry-content-header\"><span class=\"blog-categories minor-meta\"><a href=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/category\/attualita\/?lang=it\" rel=\"tag\">Attualit\u00e0<\/a>, <a href=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/category\/attualita\/news-dal-mondo\/?lang=it\" rel=\"tag\">News dal mondo<\/a> <\/span><h3 class='slide-entry-title entry-title '  itemprop=\"headline\" ><a href='https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/una-tradizione-italiana-la-transumanza-candidata-a-patrimonio-unesco\/' title='Una tradizione italiana: la transumanza candidata a patrimonio Unesco'>Una tradizione italiana: la transumanza candidata a patrimonio Unesco<\/a><\/h3><span class=\"av-vertical-delimiter\"><\/span><\/header><\/div><footer class=\"entry-footer\"><\/footer><span class='hidden'>\n\t\t\t\t<span class='av-structured-data'  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" >\n\t\t\t\t\t\t<span itemprop='url'>https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/06\/iStock_000056842730_XXXLarge-1.jpg<\/span>\n\t\t\t\t\t\t<span itemprop='height'>800<\/span>\n\t\t\t\t\t\t<span itemprop='width'>1200<\/span>\n\t\t\t\t<\/span>\n\t\t\t\t<span class='av-structured-data'  itemprop=\"publisher\" itemtype=\"https:\/\/schema.org\/Organization\" itemscope=\"itemscope\" >\n\t\t\t\t\t\t<span itemprop='name'>pecorinotoscanodop<\/span>\n\t\t\t\t\t\t<span itemprop='logo' itemscope itemtype='https:\/\/schema.org\/ImageObject'>\n\t\t\t\t\t\t\t<span itemprop='url'>https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2016\/05\/logo-pecorinotoscano.png<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t<\/span><span class='av-structured-data'  itemprop=\"author\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/Person\" ><span itemprop='name'>pecorinotoscanodop<\/span><\/span><span class='av-structured-data'  itemprop=\"datePublished\" datetime=\"2019-09-04T15:29:56+02:00\" >2018-04-04 11:00:34<\/span><span class='av-structured-data'  itemprop=\"dateModified\" itemtype=\"https:\/\/schema.org\/dateModified\" >2018-04-04 15:54:51<\/span><span class='av-structured-data'  itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/mainEntityOfPage\" ><span itemprop='name'>Una tradizione italiana: la transumanza candidata a patrimonio Unesco<\/span><\/span><\/span><\/article><article class='slide-entry flex_column  post-entry post-entry-657 slide-entry-overview slide-loop-2 slide-parity-even  post-entry-last  av_one_third  real-thumbnail posttype-post post-format-standard'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><a href='https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/prosecco-di-conegliano-e-valdobbiadene-al-via-la-candidatura-unesco\/' data-rel='slide-1' class='slide-image' title='Prosecco di Conegliano e Valdobbiadene: al via la candidatura Unesco'><img decoding=\"async\" fetchpriority=\"high\" width=\"495\" height=\"400\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/04\/colline-del-prosecco-640x425-1-495x400.jpg\" class=\"wp-image-1005 avia-img-lazy-loading-not-1005 attachment-portfolio size-portfolio wp-post-image\" alt=\"\" srcset=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/04\/colline-del-prosecco-640x425-1-495x400.jpg 495w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/04\/colline-del-prosecco-640x425-1-845x684.jpg 845w\" sizes=\"(max-width: 495px) 100vw, 495px\" \/><\/a><div class=\"slide-content\"><header class=\"entry-content-header\"><span class=\"blog-categories minor-meta\"><a href=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/category\/attualita\/?lang=it\" rel=\"tag\">Attualit\u00e0<\/a>, <a href=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/category\/attualita\/news-dall-italia\/?lang=it\" rel=\"tag\">News dall\u2019Italia<\/a> <\/span><h3 class='slide-entry-title entry-title '  itemprop=\"headline\" ><a href='https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/prosecco-di-conegliano-e-valdobbiadene-al-via-la-candidatura-unesco\/' title='Prosecco di Conegliano e Valdobbiadene: al via la candidatura Unesco'>Prosecco di Conegliano e Valdobbiadene: al via la candidatura Unesco<\/a><\/h3><span class=\"av-vertical-delimiter\"><\/span><\/header><\/div><footer class=\"entry-footer\"><\/footer><span class='hidden'>\n\t\t\t\t<span class='av-structured-data'  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" >\n\t\t\t\t\t\t<span itemprop='url'>https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2017\/04\/colline-del-prosecco-640x425-1.jpg<\/span>\n\t\t\t\t\t\t<span itemprop='height'>796<\/span>\n\t\t\t\t\t\t<span itemprop='width'>1200<\/span>\n\t\t\t\t<\/span>\n\t\t\t\t<span class='av-structured-data'  itemprop=\"publisher\" itemtype=\"https:\/\/schema.org\/Organization\" itemscope=\"itemscope\" >\n\t\t\t\t\t\t<span itemprop='name'>pecorinotoscanodop<\/span>\n\t\t\t\t\t\t<span itemprop='logo' itemscope itemtype='https:\/\/schema.org\/ImageObject'>\n\t\t\t\t\t\t\t<span itemprop='url'>https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2016\/05\/logo-pecorinotoscano.png<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t<\/span><span class='av-structured-data'  itemprop=\"author\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/Person\" ><span itemprop='name'>pecorinotoscanodop<\/span><\/span><span class='av-structured-data'  itemprop=\"datePublished\" datetime=\"2019-09-04T15:29:56+02:00\" >2017-04-11 16:19:02<\/span><span class='av-structured-data'  itemprop=\"dateModified\" itemtype=\"https:\/\/schema.org\/dateModified\" >2017-04-11 16:19:02<\/span><span class='av-structured-data'  itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/mainEntityOfPage\" ><span itemprop='name'>Prosecco di Conegliano e Valdobbiadene: al via la candidatura Unesco<\/span><\/span><\/span><\/article><\/div><\/div><\/div>\n<div  class='hr av-3tu5n0-a3ea1864555972c757df73da4e6e2449 hr-default  avia-builder-el-9  el_after_av_blog  el_before_av_comments_list '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<div  class='av-buildercomment av-2wpt98-5896c6f22696c5f19a3d76dba84f7924  av-blog-meta-comments-disabled'><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Il nostro viaggio sensoriale per scoprire come apprezzare al meglio un formaggio continua con il tatto. 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