{"id":976,"date":"2013-02-13T07:00:59","date_gmt":"2013-02-13T06:00:59","guid":{"rendered":"http:\/\/www.langhe.net\/?p=976"},"modified":"2019-02-06T16:24:35","modified_gmt":"2019-02-06T15:24:35","slug":"toma-piemontese","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/","title":{"rendered":"Toma piemontese"},"content":{"rendered":"<h2>Characteristics<\/h2>\n<h4>Production zone<\/h4>\n<p>Provinces of Biella, Cuneo, Novara, Torino and Vercelli, and some communes in the provinces of Alessandria and Asti.<\/p>\n<h4>Characteristics<\/h4>\n<p>Half-cooked <a href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">cheese<\/a> made of cow&#8217;s milk, fat or half-fat, with half-hard dough.<\/p>\n<h4>Shape and dimensions<\/h4>\n<p>Cylindric shape, with a diameter of 15 to 35 cm; 6 to 12 cm high. A mould weighs 1,8 to 8 kilos. Elastic and smooth rind, pale yellow or dark red, depending on the kind and the seasoning.<\/p>\n<h4>Looks of the dough<\/h4>\n<p>It&#8217;s pale yellow, soft if the cheese is made of full-fat milk, half-hard if the milk was only half-fat.<\/p>\n<h2>History<\/h2>\n<p>According to someone, the name Toma comes from the french &#8220;Tom &#8220;Tomme&#8221;, that indicate similar cheeses made in the Savoie.<\/p>\n<p>According to others, it comes from the piemontese &#8220;tuma&#8221;, that means &#8220;fall&#8221; (the fall of the caseine in the making of the cheese).<\/p>\n<p>In the &#8220;Summa Lacticiniorum&#8221; (477) Pantaleone da Confienza wrote a whole chapter about the &#8220;Formagg\u00edo delle Valli di Lanzo e delle Valli circonvicine&#8221;.<\/p>\n<h2>Production technique<\/h2>\n<p>It&#8217;s made of cow&#8217;s milk. For the half fat Toma the milk is skimmed. Then it is put in a boiler and warmed up to 32-35\u00b0C with veal rennet. After 30-40 minutes it is broken and often warmed up again at 45-48\u00b0C. Then it is pressed.<\/p>\n<p>It seasons at least 25 days,<\/p>\n<h2><span style=\"font-size: 20px\">Taste and smell<\/span><\/h2>\n<p>Delicate milk and cream floavours if the milk was ful fat, intense and fragrant if the milk was half fat. The taste is sweet if the milk was fat, intense and aromatic if the milk was half fat.<\/p>\n<h2><span style=\"font-size: 20px\">How to eat it<\/span><\/h2>\n<p>Alone.<\/p>\n<h2>Recommended wines<\/h2>\n<p>Dolcetto d&#8217;Alba, Nebbiolo d\u2019Alba, Roero.<\/p>\n<h2>Classification<\/h2>\n<p>Official classification: Decree 10\/05\/1993.<\/p>\n<p>Denominazione di Origine Protetta: Reg. (CE) n. 1263 del 01\/07\/1996.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>According to someone, the name &#8220;Toma piemontese&#8221; comes from the french &#8220;Tom &#8220;Tomme&#8221;, that indicate similar cheeses made in the Savoie.<\/p>\n","protected":false},"author":14,"featured_media":93350,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[467,1324],"lgarea":[],"class_list":["post-976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-cheese","tag-piedmontese-cheeses"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cheeses of the Langhe: Toma piemontese | Langhe.net<\/title>\n<meta name=\"description\" content=\"According to someone, the name &quot;Toma piemontese&quot; comes from the french &quot;Tom &quot;Tomme&quot;, that indicate similar cheeses made in the Savoie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/langhe.net\/en\/976\/toma-piemontese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheeses of the Langhe: Toma piemontese | Langhe.net\" \/>\n<meta property=\"og:description\" content=\"According to someone, the name &quot;Toma piemontese&quot; comes from the french &quot;Tom &quot;Tomme&quot;, that indicate similar cheeses made in the Savoie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/langhe.net\/en\/976\/toma-piemontese\/\" \/>\n<meta property=\"og:site_name\" content=\"LoveLanghe\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lovelanghe\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-13T06:00:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-06T15:24:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"460\" \/>\n\t<meta property=\"og:image:height\" content=\"322\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ONAF\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:site\" content=\"@ilovelanghe\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ONAF\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/\"},\"author\":{\"name\":\"ONAF\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/person\\\/b9e73e02cc69de67d9704e4efadc0d61\"},\"headline\":\"Toma piemontese\",\"datePublished\":\"2013-02-13T06:00:59+00:00\",\"dateModified\":\"2019-02-06T15:24:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/\"},\"wordCount\":287,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/03\\\/toma.jpg\",\"keywords\":[\"Cheeses\",\"Piedmontese Cheeses\"],\"articleSection\":[\"Tasty reads\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/\",\"name\":\"Cheeses of the Langhe: Toma piemontese | Langhe.net\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/03\\\/toma.jpg\",\"datePublished\":\"2013-02-13T06:00:59+00:00\",\"dateModified\":\"2019-02-06T15:24:35+00:00\",\"description\":\"According to someone, the name \\\"Toma piemontese\\\" comes from the french \\\"Tom \\\"Tomme\\\", that indicate similar cheeses made in the Savoie.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#primaryimage\",\"url\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/03\\\/toma.jpg\",\"contentUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2011\\\/03\\\/toma.jpg\",\"width\":460,\"height\":322},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/976\\\/toma-piemontese\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/langhe.net\\\/en\\\/homepage\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Magazine\",\"item\":\"https:\\\/\\\/langhe.net\\\/en\\\/category\\\/magazine-en\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Tasty reads\",\"item\":\"https:\\\/\\\/langhe.net\\\/en\\\/category\\\/magazine-en\\\/eat-drink\\\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Toma piemontese\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/\",\"name\":\"LoveLanghe\",\"description\":\"...Food and Wine. Art and Culture.\",\"publisher\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/langhe.net\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#organization\",\"name\":\"LoveLanghe\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/favicon.png\",\"contentUrl\":\"https:\\\/\\\/langhe.net\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/favicon.png\",\"width\":122,\"height\":123,\"caption\":\"LoveLanghe\"},\"image\":{\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/lovelanghe\",\"https:\\\/\\\/x.com\\\/ilovelanghe\",\"https:\\\/\\\/www.instagram.com\\\/lovelanghe\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCcXCRJcW2N_aCrKJd5jNWsQ\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/langhe.net\\\/en\\\/#\\\/schema\\\/person\\\/b9e73e02cc69de67d9704e4efadc0d61\",\"name\":\"ONAF\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g\",\"caption\":\"ONAF\"},\"description\":\"L\u2019ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L\u2019ONAF \u00e8 presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all\u2019ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1\u00b0 e 2\u00b0 livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam\",\"url\":\"https:\\\/\\\/langhe.net\\\/en\\\/author\\\/onaf\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cheeses of the Langhe: Toma piemontese | Langhe.net","description":"According to someone, the name \"Toma piemontese\" comes from the french \"Tom \"Tomme\", that indicate similar cheeses made in the Savoie.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/","og_locale":"en_US","og_type":"article","og_title":"Cheeses of the Langhe: Toma piemontese | Langhe.net","og_description":"According to someone, the name \"Toma piemontese\" comes from the french \"Tom \"Tomme\", that indicate similar cheeses made in the Savoie.","og_url":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/","og_site_name":"LoveLanghe","article_publisher":"https:\/\/www.facebook.com\/lovelanghe","article_published_time":"2013-02-13T06:00:59+00:00","article_modified_time":"2019-02-06T15:24:35+00:00","og_image":[{"width":460,"height":322,"url":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg","type":"image\/jpeg"}],"author":"ONAF","twitter_card":"summary_large_image","twitter_creator":"@ilovelanghe","twitter_site":"@ilovelanghe","twitter_misc":{"Written by":"ONAF","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#article","isPartOf":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/"},"author":{"name":"ONAF","@id":"https:\/\/langhe.net\/en\/#\/schema\/person\/b9e73e02cc69de67d9704e4efadc0d61"},"headline":"Toma piemontese","datePublished":"2013-02-13T06:00:59+00:00","dateModified":"2019-02-06T15:24:35+00:00","mainEntityOfPage":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/"},"wordCount":287,"commentCount":0,"publisher":{"@id":"https:\/\/langhe.net\/en\/#organization"},"image":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#primaryimage"},"thumbnailUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg","keywords":["Cheeses","Piedmontese Cheeses"],"articleSection":["Tasty reads"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/langhe.net\/en\/976\/toma-piemontese\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/","url":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/","name":"Cheeses of the Langhe: Toma piemontese | Langhe.net","isPartOf":{"@id":"https:\/\/langhe.net\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#primaryimage"},"image":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#primaryimage"},"thumbnailUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg","datePublished":"2013-02-13T06:00:59+00:00","dateModified":"2019-02-06T15:24:35+00:00","description":"According to someone, the name \"Toma piemontese\" comes from the french \"Tom \"Tomme\", that indicate similar cheeses made in the Savoie.","breadcrumb":{"@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/langhe.net\/en\/976\/toma-piemontese\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#primaryimage","url":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg","contentUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/03\/toma.jpg","width":460,"height":322},{"@type":"BreadcrumbList","@id":"https:\/\/langhe.net\/en\/976\/toma-piemontese\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/langhe.net\/en\/homepage\/"},{"@type":"ListItem","position":2,"name":"Magazine","item":"https:\/\/langhe.net\/en\/category\/magazine-en\/"},{"@type":"ListItem","position":3,"name":"Tasty reads","item":"https:\/\/langhe.net\/en\/category\/magazine-en\/eat-drink\/"},{"@type":"ListItem","position":4,"name":"Toma piemontese"}]},{"@type":"WebSite","@id":"https:\/\/langhe.net\/en\/#website","url":"https:\/\/langhe.net\/en\/","name":"LoveLanghe","description":"...Food and Wine. Art and Culture.","publisher":{"@id":"https:\/\/langhe.net\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/langhe.net\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/langhe.net\/en\/#organization","name":"LoveLanghe","url":"https:\/\/langhe.net\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/langhe.net\/en\/#\/schema\/logo\/image\/","url":"https:\/\/langhe.net\/wp-content\/uploads\/2020\/01\/favicon.png","contentUrl":"https:\/\/langhe.net\/wp-content\/uploads\/2020\/01\/favicon.png","width":122,"height":123,"caption":"LoveLanghe"},"image":{"@id":"https:\/\/langhe.net\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/lovelanghe","https:\/\/x.com\/ilovelanghe","https:\/\/www.instagram.com\/lovelanghe\/","https:\/\/www.youtube.com\/channel\/UCcXCRJcW2N_aCrKJd5jNWsQ"]},{"@type":"Person","@id":"https:\/\/langhe.net\/en\/#\/schema\/person\/b9e73e02cc69de67d9704e4efadc0d61","name":"ONAF","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/223e6b5f30dffba61387ab44c0a7a116689d088f55c96d5278159b876f23c578?s=96&d=identicon&r=g","caption":"ONAF"},"description":"L\u2019ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L\u2019ONAF \u00e8 presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all\u2019ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1\u00b0 e 2\u00b0 livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam","url":"https:\/\/langhe.net\/en\/author\/onaf\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=976"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/93350"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=976"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}