{"id":56612,"date":"2023-11-05T17:23:49","date_gmt":"2023-11-05T17:23:49","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56612"},"modified":"2024-01-09T10:35:19","modified_gmt":"2024-01-09T10:35:19","slug":"asiago-cheese-vs-parmesan-cheese","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/","title":{"rendered":"Asiago Cheese vs. Parmesan Cheese"},"content":{"rendered":"\n<p>Asiago and <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-quattro-formaggi-cheese-pizza\/\">Parmesan<\/a> are two of the most popular <a href=\"https:\/\/aglassandahalffullproductions.com\/fontina-cheese-vs-mozzarella\/\">Italian cheeses<\/a>. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Asiago-Cheese-vs.-Parmesan-Cheese.jpeg\" alt=\"Asiago Cheese vs. Parmesan Cheese\" class=\"wp-image-56633\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Asiago-Cheese-vs.-Parmesan-Cheese.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Asiago-Cheese-vs.-Parmesan-Cheese-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>They share some similarities, yet have distinct differences that impact their flavor, texture and best uses.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Overview\" title=\"Overview\">Overview<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#History_and_Origins\" title=\"History and Origins\">History and Origins<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Ingredients_and_Process\" title=\"Ingredients and Process\">Ingredients and Process<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Asiago\" title=\"Asiago\">Asiago<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Parmesan\" title=\"Parmesan\">Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Texture_and_Appearance\" title=\"Texture and Appearance\">Texture and Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Flavor_Profile\" title=\"Flavor Profile\">Flavor Profile<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Usages\" title=\"Usages\">Usages<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Nutrition\" title=\"Nutrition\">Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Pricing\" title=\"Pricing\">Pricing<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Pairings\" title=\"Pairings\">Pairings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Can_you_substitute_Parmesan_for_Asiago\" title=\"Can you substitute Parmesan for Asiago?\">Can you substitute Parmesan for Asiago?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#How_do_you_use_fresh_Asiago_cheese\" title=\"How do you use fresh Asiago cheese?\">How do you use fresh Asiago cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Does_Parmesan_or_Asiago_melt_better\" title=\"Does Parmesan or Asiago melt better?\">Does Parmesan or Asiago melt better?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Can_I_freeze_Asiago_and_Parmesan\" title=\"Can I freeze Asiago and Parmesan?\">Can I freeze Asiago and Parmesan?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Which_cheese_is_healthier_Asiago_or_Parmesan\" title=\"Which cheese is healthier, Asiago or Parmesan?\">Which cheese is healthier, Asiago or Parmesan?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Overview\"><\/span>Overview<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Asiago<\/strong> is a <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">cow&#039;s milk cheese<\/a> named after the Asiago Plateau region of Italy where it originated. It comes in a fresh soft form called Asiago Pressato and an aged hard form called Asiago d'Allevo.<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> is the English name for Parmigiano-Reggiano, an aged hard cow's milk <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> from the Emilia-Romagna region of Italy.<\/p>\n\n\n\n<p>While both are Italian cheeses, Asiago and Parmesan have unique production methods, flavors, textures and applications.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"History_and_Origins\"><\/span>History and Origins<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Asiago originated in the Veneto region as early as the 10th century. It was likely first made from sheep's milk, then transitioned to cow's milk around the 16th century.<\/p>\n\n\n\n<p>The Consortium of <a href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/\">Asiago Cheese<\/a> formed in 1979 to monitor production and protect the name. Asiago achieved Protected Designation of Origin (PDO) status from the EU in 1996.<\/p>\n\n\n\n<p>Parmigiano-Reggiano also has ancient roots, dating back to the 1200s around Parma. Strict production codes govern Parmigiano-Reggiano, which attained PDO status in 1955.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Asiago comes from the Veneto region while Parmesan hails from Emilia-Romagna. Both have PDO status ensuring traditional production methods.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_and_Process\"><\/span>Ingredients and Process<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Asiago\"><\/span>Asiago<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Asiago Pressato<\/strong>&nbsp;is made from whole cow's milk. It uses a small amount of rennet and cure for a short 20-40 day aging.<\/li>\n\n\n\n<li><strong>Asiago d'Allevo<\/strong>&nbsp;combines whole and partially skimmed milk. It uses more rennet and has a minimum 60 day aging period, up to over 1 year for sharper flavors.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Parmesan\"><\/span>Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Parmigiano-Reggiano<\/strong>&nbsp;uses raw, partially skimmed cow's milk, <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/\">calf rennet<\/a> and salt.<\/li>\n\n\n\n<li>It ages for over 12 months, with extra aging time yielding a sharper taste.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Asiago relies more on whole milk while Parmesan uses partially skimmed milk. Parmesan also has a longer required aging time.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture_and_Appearance\"><\/span>Texture and Appearance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Asiago Pressato<\/strong>&nbsp;has a smooth, semi-soft elastic texture with small eyes or holes. It's white in color.<\/li>\n\n\n\n<li><strong>Aged Asiago<\/strong>&nbsp;is crumbly with a hard texture full of crystalline crunches. It ranges from light to dark yellow.<\/li>\n\n\n\n<li><strong>Parmesan<\/strong>&nbsp;is grainy, brittle and crumbles easily. It's a pale yellow with white marbling.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Parmesan has a more pronounced granular, <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">crumbly texture<\/a> versus Asiago's smoothness when fresh and semi-hard nature when aged.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_Profile\"><\/span>Flavor Profile<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Asiago Pressato<\/strong>&nbsp;is mild, delicate and slightly tangy, with a buttery sweetness.<\/li>\n\n\n\n<li><strong>Aged Asiago<\/strong>&nbsp;becomes sharper and more pungent, taking on nutty and bitter notes.<\/li>\n\n\n\n<li><strong>Parmesan<\/strong>&nbsp;has a rich umami flavor, fruity sweetness and savory sharpness with a lingering nutty taste.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Parmesan has a more complex, robust flavor compared to Asiago's milder milky tones. <a href=\"https:\/\/aglassandahalffullproductions.com\/caciocavallo-cheese-alternatives\/\">Aged Asiago<\/a> gains sharpness but not to Parmesan's level.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Usages\"><\/span>Usages<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Asiago Pressato<\/strong>&nbsp;is excellent for sandwiches, omelets, <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">pizzas and pastas<\/a> where its melty texture shines.<\/li>\n\n\n\n<li><strong>Aged Asiago<\/strong>&nbsp;grates well over pastas, salads, risottos and pizzas needing a sharp kick.<\/li>\n\n\n\n<li><strong>Parmesan<\/strong>&nbsp;is the ideal finishing cheese to grate over pastas and risottos. Its flavor stands out when eaten in chunks or thinly sliced.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Parmesan is best showcased on its own while Asiago melts easily for cooking. Aged Asiago can substitute for Parmesan but offers less complexity.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition\"><\/span>Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Asiago<\/strong>&nbsp;has around 100 calories, 8g fat, 8g protein and 0 carbs per ounce. It's high in calcium and vitamins A and B12.<\/li>\n\n\n\n<li><strong>Parmesan<\/strong>&nbsp;contains about 120 calories, 9g fat, 10g protein and 1g carbs per ounce. It's also high in calcium and low in lactose.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Difference<\/strong>: Parmesan is slightly higher in protein, calcium and calories than Asiago in a typical serving. Overall, their nutrition profiles are comparable.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pricing\"><\/span>Pricing<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Asiago ranges from $15-$20 per pound. Parmesan costs around $18-$25+ per pound due to its strictly regulated production.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pairings\"><\/span>Pairings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><strong>Asiago Pressato<\/strong>&nbsp;pairs well with light whites, fruits, nuts, olives and charcuterie.<\/li>\n\n\n\n<li><strong>Aged Asiago<\/strong>&nbsp;stands up to bolder reds, cured meats, mushrooms and robust olive oils.<\/li>\n\n\n\n<li><strong>Parmesan<\/strong>\u00a0complements medium reds, walnuts, figs, balsamic vinegar and Dry sparkling wines.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_substitute_Parmesan_for_Asiago\"><\/span>Can you substitute Parmesan for Asiago?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, aged Asiago can stand in for Parmesan in most recipes, especially when grated. Parmesan has a sharper, more complex taste, so the flavor won't be identical.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_do_you_use_fresh_Asiago_cheese\"><\/span>How do you use fresh Asiago cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Fresh Asiago is great sliced in sandwiches, shredded over salads, melted onto pizzas or in omelets, baked into breads and incorporated into dips or sauces.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_Parmesan_or_Asiago_melt_better\"><\/span>Does Parmesan or Asiago melt better?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Fresh Asiago melts very well when shredded due to its pliable texture. Aged Asiago and Parmesan soften but maintain their shapes when exposed to heat rather than getting gooey.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_I_freeze_Asiago_and_Parmesan\"><\/span>Can I freeze Asiago and Parmesan?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You can freeze both cheeses for 6-8 months. Grate or slice before freezing for easier use. Allow to thaw overnight in the fridge before using.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Which_cheese_is_healthier_Asiago_or_Parmesan\"><\/span>Which cheese is healthier, Asiago or Parmesan?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Both Asiago and Parmesan are relatively low in fat and carbs compared to other cheeses. Parmesan has slightly more protein and calcium. Overall their nutrition is comparable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Although Asiago and Parmesan bear some similarities as Italian cheeses, their <a href=\"https:\/\/aglassandahalffullproductions.com\/chateau-de-bourgogne-cheese-vs-brie\/\">differences in flavor<\/a>, texture, aging and best uses make each cheese shine in unique ways.<\/p>\n\n\n\n<p>Parmesan offers an unmistakable hard, crumbly texture and rich umami taste that distinguishes it as a specialty cheese.<\/p>\n\n\n\n<p>Asiago impresses with its adaptable smooth and melty quality when fresh and nutty, bold punch when aged.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Asiago and Parmesan are two of the most popular Italian cheeses. They share some similarities, yet have distinct differences that impact their flavor, texture and best uses. Overview Asiago is a cow&#039;s milk cheese named after the Asiago Plateau region of Italy where it originated. It comes in a fresh soft form called Asiago Pressato [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[379,289],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56612"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56612"}],"version-history":[{"count":3,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56612\/revisions"}],"predecessor-version":[{"id":58182,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56612\/revisions\/58182"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56633"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}