{"id":290,"date":"2024-09-25T17:27:15","date_gmt":"2024-09-25T15:27:15","guid":{"rendered":"https:\/\/www.caseificiopaje.com\/formaggio\/morbidello-di-pecora\/"},"modified":"2025-07-25T16:01:28","modified_gmt":"2025-07-25T14:01:28","slug":"morbidello-di-pecora","status":"publish","type":"formaggio","link":"https:\/\/www.caseificiopaje.com\/en\/formaggio\/morbidello-di-pecora\/","title":{"rendered":"<p>Sheep\u2019s Morbidello<\/p>"},"content":{"rendered":"<p>Cheese made from Piedmont sheep\u2019s milk from rennet processing. The paste is elastic and pleasantly soft with a thin rind washed continuously during the maturing period. The cheese has an average ripening time of 30-40\u00a0days and a characteristic round shape. The taste is fresh, typical of sheep\u2019s milk: delicate and sweet on the palate.<\/p>","protected":false},"featured_media":814,"template":"","meta":{"_acf_changed":false},"stagionatura":[4],"tipologia-formaggio":[7],"class_list":["post-290","formaggio","type-formaggio","status-publish","has-post-thumbnail","hentry","stagionatura-semistagionati","tipologia-formaggio-formaggi-di-pecora"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/formaggio\/290","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\/814"}],"wp:attachment":[{"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"stagionatura","embeddable":true,"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/stagionatura?post=290"},{"taxonomy":"tipologia-formaggio","embeddable":true,"href":"https:\/\/www.caseificiopaje.com\/en\/wp-json\/wp\/v2\/tipologia-formaggio?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}