{"id":271,"date":"2024-09-25T17:27:12","date_gmt":"2024-09-25T15:27:12","guid":{"rendered":"https:\/\/www.caseificiopaje.com\/formaggio\/toma-40-giorni\/"},"modified":"2025-07-25T16:08:17","modified_gmt":"2025-07-25T14:08:17","slug":"toma-40-giorni","status":"publish","type":"formaggio","link":"https:\/\/www.caseificiopaje.com\/en\/formaggio\/toma-40-giorni\/","title":{"rendered":"<p>Toma 40\u00a0days<\/p>"},"content":{"rendered":"<p>Cheese typical of the Piedmont region is made from Piedmont cow\u2019s milk from renamed cheese. The taste depends very much on the maturing and treatment of the rind during ripening. Maturing for approximately 40\u00a0days gives the product an elastic, soft, almost buttery paste with a delicate taste.<\/p>","protected":false},"featured_media":819,"template":"","meta":{"_acf_changed":false},"stagionatura":[5],"tipologia-formaggio":[3],"class_list":["post-271","formaggio","type-formaggio","status-publish","has-post-thumbnail","hentry","stagionatura-stagionati","tipologia-formaggio-formaggi-vaccini"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/formaggio\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/formaggio"}],"about":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/types\/formaggio"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/media\/819"}],"wp:attachment":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/media?parent=271"}],"wp:term":[{"taxonomy":"stagionatura","embeddable":true,"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/stagionatura?post=271"},{"taxonomy":"tipologia-formaggio","embeddable":true,"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/tipologia-formaggio?post=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}