{"id":57146,"date":"2024-01-05T09:58:45","date_gmt":"2024-01-05T09:58:45","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=57146"},"modified":"2024-01-05T09:58:48","modified_gmt":"2024-01-05T09:58:48","slug":"italian-hard-cheese-vs-parmesan","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/","title":{"rendered":"Italian Hard Cheese vs. Parmesan"},"content":{"rendered":"\n<p>When browsing the <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> aisle, you may come across various <a href=\"https:\/\/aglassandahalffullproductions.com\/parmesan-cheese-vs-pecorino-romano\/\">hard Italian cheeses<\/a> that seem similar to <strong>Parmesan<\/strong>. These include cheeses like Grana Padano, and Pecorino Romano. <strong>Parmesan<\/strong> itself is also a broad term that can refer to different types of hard cheeses.<\/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\/12\/Italian-Hard-Cheese-vs.-Parmesan.jpeg\" alt=\"\" class=\"wp-image-57842\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Italian-Hard-Cheese-vs.-Parmesan.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/12\/Italian-Hard-Cheese-vs.-Parmesan-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>So what exactly sets these <a href=\"https:\/\/aglassandahalffullproductions.com\/artigiano-cheese-vs-parmesan\/\">Italian hard cheeses<\/a> apart? And how does real, authentic <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">Parmesan cheese<\/a> compare?<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 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\/italian-hard-cheese-vs-parmesan\/#What_is_Italian_Hard_Cheese\" title=\"What is Italian Hard Cheese?\">What is Italian Hard Cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Origin_and_History\" title=\"Origin and History\">Origin and History<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Producing_Authentic_Parmesan_Parmigiano_Reggiano\" title=\"Producing Authentic Parmesan (Parmigiano Reggiano)\">Producing Authentic Parmesan (Parmigiano Reggiano)<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Grana_Padano_vs_Parmigiano_Reggiano\" title=\"Grana Padano vs. Parmigiano Reggiano\">Grana Padano vs. Parmigiano Reggiano<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Pecorino_Romano_vs_Parmesan\" title=\"Pecorino Romano vs. Parmesan\">Pecorino Romano vs. Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Is_Parmesan_the_Same_as_Parmigiano_Reggiano\" title=\"Is Parmesan the Same as Parmigiano Reggiano?\">Is Parmesan the Same as Parmigiano Reggiano?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Uses_in_Cooking\" title=\"Uses in Cooking\">Uses in Cooking<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Price_and_Where_to_Buy_Authentic_Products\" title=\"Price and Where to Buy Authentic Products\">Price and Where to Buy Authentic Products<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Can_I_use_Grana_Padano_instead_of_Parmigiano_Reggiano\" title=\"Can I use Grana Padano instead of Parmigiano Reggiano?\">Can I use Grana Padano instead of Parmigiano Reggiano?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#What_cheese_is_most_similar_to_an_authentic_Parmigiano_Reggiano\" title=\"What cheese is most similar to an authentic Parmigiano Reggiano?\">What cheese is most similar to an authentic Parmigiano Reggiano?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Is_pre-grated_Parmesan_high_quality\" title=\"Is pre-grated Parmesan high quality?\">Is pre-grated Parmesan high quality?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/italian-hard-cheese-vs-parmesan\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_Italian_Hard_Cheese\"><\/span>What is Italian Hard Cheese?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Italian hard cheese<\/strong> is a broad category that refers to hard, <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">aged cheeses<\/a> produced in Italy. They are made from cow, goat, or sheep's milk and often have a granular texture. Some of the most common types of Italian hard cheeses include:<\/p>\n\n\n\n<ul>\n<li><strong>Parmigiano-Reggiano<\/strong>: Known as \"King of Cheeses,\" made from raw cow's milk in specific regions of Italy. Aged over 1 year to develop complex, nutty flavors.<\/li>\n\n\n\n<li><strong>Grana Padano<\/strong>: Similar to Parmigiano but comes from wider geographical area. Made with partially skimmed cow's milk and aged 9+ months. Milder taste.<\/li>\n\n\n\n<li><strong>Pecorino Romano<\/strong>: Made from sheep's milk, primarily on island of Sardinia. Has salty, tangy flavor profile. Aged minimum 5 months.<\/li>\n\n\n\n<li><strong>Asiago<\/strong>: Ranges from mild to sharp depending on age. Can come from cow, goat or sheep milk.<\/li>\n<\/ul>\n\n\n\n<p>The long aging process gives these cheeses their signature grainy texture and concentrated, often salty flavor. Their density also makes them excellent for grating.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origin_and_History\"><\/span>Origin and History<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Many classic Italian hard cheeses like <strong>Parmigiano-Reggiano<\/strong> trace their origin back centuries. They were created as a practical way to preserve milk and add flavor.<\/p>\n\n\n\n<p>For instance, <strong>Pecorino Romano<\/strong> dates back to ancient Roman times, when it was made by shepherds with sheep's milk. <strong>Parmigiano-Reggiano<\/strong> also has a centuries-long history, with the first known reference dating back to 1254 in Italy.<\/p>\n\n\n\n<p>Over the years, strict standards and regulations have been established, like \"Protected Designation of Origin\" (PDO). This protects how cheeses like Parmigiano-Reggiano and Pecorino Romano are produced in specific regions to ensure quality and tradition are maintained.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Producing_Authentic_Parmesan_Parmigiano_Reggiano\"><\/span>Producing Authentic Parmesan (Parmigiano Reggiano)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Genuine Parmesan cheese that follows traditional methods is called <strong>Parmigiano-Reggiano<\/strong> and is held to extremely high standards. To be certified and sold as Parmigiano-Reggiano, the cheese must:<\/p>\n\n\n\n<ul>\n<li>Be produced in designated provinces of Italy: Parma, Reggio Emilia, Bologna, Modena, Mantova.<\/li>\n\n\n\n<li>Use only raw, unpasteurized cow\u2019s milk from that region.<\/li>\n\n\n\n<li>Follow traditional production techniques like using copper cauldrons, adding whey starter cultures.<\/li>\n\n\n\n<li>Be aged minimum of 12 months to 36+ months. Longer aging develops more complex flavors.<\/li>\n<\/ul>\n\n\n\n<p>The result is a hard, granular cheese with a straw-yellow interior and wheels marked with dotted imprints on the natural rind. An authentic wedge will have the <strong>Consorzio Parmigiano Reggiano<\/strong> stamp on the rind indicating it meets regional regulations.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Real Parmesan cheese is called Parmigiano-Reggiano and must come from specific areas of Italy, using designated ingredients and traditional techniques.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Grana_Padano_vs_Parmigiano_Reggiano\"><\/span>Grana Padano vs. Parmigiano Reggiano<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Two Italian hard cheeses often confused are <strong>Grana Padano<\/strong> and <strong>Parmigiano Reggiano<\/strong>. Though they share some similarities, there are a few key differences:<\/p>\n\n\n\n<ul>\n<li><strong>Aging Time:<\/strong> Parmigiano Reggiano is aged minimum 1 year while Grana Padano is aged at least 9 months. The longer aging gives Parmigiano Reggiano a more complex flavor.<\/li>\n\n\n\n<li><strong>Region:<\/strong> Grana Padano comes from a wider geographical area across northern Italy. Parmigiano Reggiano can only come from Emila-Romagna region.<\/li>\n\n\n\n<li><strong>Milk:<\/strong> <a href=\"https:\/\/aglassandahalffullproductions.com\/parmesan-cheese-vs-parmigiano-reggiano\/\">Parmigiano Reggiano uses<\/a> raw milk. Grana Padano is made from semi-skimmed milk from two separate milkings to reduce fat content.<\/li>\n\n\n\n<li><strong>Texture &amp; Taste:<\/strong> Parmigiano Reggiano is generally more crumbly with a rich, nutty flavor that intensifies with longer aging times. Grana Padano is mildly sweet with a delicate, buttery taste.<\/li>\n<\/ul>\n\n\n\n<p><strong>Parmigiano-Reggiano<\/strong> must meet stricter regulations, resulting in a higher quality cheese with more depth of flavor. <strong>Grana Padano<\/strong> offers a more affordable alternative.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pecorino_Romano_vs_Parmesan\"><\/span>Pecorino Romano vs. Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Pecorino Romano<\/strong> is another Italian hard cheese often confused with Parmesan types. Some key ways to distinguish it:<\/p>\n\n\n\n<ul>\n<li><strong>Pecorino Romano<\/strong>&nbsp;is made exclusively from sheep's milk, while Parmesan comes from cow's milk<\/li>\n\n\n\n<li>Since it uses sheep's milk, Pecorino Romano has a creamy white interior and black rind, unlike the yellow interior and hard tan rind of Parmesan<\/li>\n\n\n\n<li>Pecorino Romano tastes very salty, tangy and sharp compared to the sweet, nutty Parmesan<\/li>\n\n\n\n<li>Pecorino Romano is aged only 5-8 months versus minimum 1 year for Parmesan types<\/li>\n<\/ul>\n\n\n\n<p>So while their textures may seem similar, <strong>Pecorino Romano<\/strong> has a much saltier, \"bolder\" flavor profile compared to the milder sweetness of <strong>Parmesan<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_Parmesan_the_Same_as_Parmigiano_Reggiano\"><\/span>Is Parmesan the Same as Parmigiano Reggiano?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>In Europe, the term <strong>\"Parmesan\"<\/strong> can only be legally applied to authentic <strong>Parmigiano-Reggiano<\/strong> cheese from Italy. However, the laws are less strict elsewhere.<\/p>\n\n\n\n<p>In the U.S. for example, <strong>Parmesan<\/strong> is used as a generic term for any hard, <a href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/\">grated cheese<\/a>, even those made domestically or with lower standards. Most American \"Parmesan\" is aged at least 10 months but can still vary greatly in quality and taste.<\/p>\n\n\n\n<p>So outside Europe, <strong>Parmesan and Parmigiano Reggiano are not the same<\/strong>. Be sure to check if your Parmesan meets the Italian regulations to be equivalent to the real Parmigiano-Reggiano with its famous depth of flavor. When in doubt, some indicators to look for include markings like \"PDO\" (Protected Designation of Origin) or stamps from the <strong>Consorzio Parmigiano Reggiano<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses_in_Cooking\"><\/span>Uses in Cooking<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Thanks to their hardy texture, concentrated flavor, and lactose-free properties, Italian hard cheeses are extremely versatile in cooking:<\/p>\n\n\n\n<ul>\n<li><strong>Grating<\/strong>&nbsp;over pastas, pizzas, salads, soups to add a punch of flavor<\/li>\n\n\n\n<li><strong>Snacking<\/strong>&nbsp;on pieces with cured meats, fruit, nuts, honey<\/li>\n\n\n\n<li><strong>Enhancing<\/strong>&nbsp;risottos, baked dishes by stirring in grated cheese<\/li>\n\n\n\n<li><strong>Substitute<\/strong>&nbsp;for <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">pizza cheese<\/a> like <a href=\"https:\/\/aglassandahalffullproductions.com\/muenster-cheese-vs-mozzarella\/\">mozzarella<\/a> by using shredded Parmesan<\/li>\n<\/ul>\n\n\n\n<p>Particularly with <strong>Parmesan vs Pecorino Romano<\/strong>, the choice comes down to the dish and personal taste. For example, some prefer the mild sweetness of <strong>Parmesan<\/strong> with tomato-based pasta sauces instead of the much saltier <strong>Pecorino Romano<\/strong>. Others like that added saltiness counterbalancing richness.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Thanks to their concentrated flavor, Italian hard cheeses work well grated, baked into dishes, paired with cured meats or fruit, or even substituted for mozzarella.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Price_and_Where_to_Buy_Authentic_Products\"><\/span>Price and Where to Buy Authentic Products<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As with many artisanal foods, there is quite a range when it comes to price and quality available.<\/p>\n\n\n\n<p><strong>Parmigiano-Reggiano<\/strong> is considered the \"gold standard\" for traditional Italian hard cheeses. Expect to pay a premium for the 18-24+ month aged wedges with complex nutty, crystalline textures. Lesser quality generic Parmesan is far more affordable.<\/p>\n\n\n\n<p>For <strong>Pecorino Romano<\/strong> or other sheep's milk cheeses, aging time and milk quality impact price as well. Young, less aged versions offer a less expensive intro to their sharp flavors.<\/p>\n\n\n\n<p>Where you shop also plays a role. High-end cheesemongers, specialty Italian grocers, and reputable online merchants are reliable sources to purchase authentic, imported wedges of <strong>Parmigiano-Reggiano<\/strong>, <strong>Pecorino Romano<\/strong>, etc. Large supermarket chains often carry cheaper substitutes.<\/p>\n\n\n\n<p>Check labeling and markings like stamps from the <strong>Consorzio Parmigiano Reggiano<\/strong> to verify authenticity before purchasing. This guarantees quality ingredients and production methods were followed.<\/p>\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_I_use_Grana_Padano_instead_of_Parmigiano_Reggiano\"><\/span>Can I use Grana Padano instead of Parmigiano Reggiano?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, Grana Padano makes an excellent substitute in cooking applications like pastas. It lacks the depth of flavor when enjoyed straight, but holds up well melted or grated onto dishes needing a boost of <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">cheese flavor<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_cheese_is_most_similar_to_an_authentic_Parmigiano_Reggiano\"><\/span>What cheese is most similar to an authentic Parmigiano Reggiano?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Outside Europe where official \"Parmesan\" labeling laws differ, look for markers like \"PDO\" or stamps from the <strong>Consorzio Parmigiano Reggiano<\/strong>. Some domestic producers also voluntarily follow the traditional production methods. But for guaranteed authenticity, imported Parmigiano-Reggiano is your best bet.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_pre-grated_Parmesan_high_quality\"><\/span>Is pre-grated Parmesan high quality?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Sadly no. For the best quality and flavor, you want to buy Parmesan in solid wedges and grate it fresh yourself. The pre-grated stuff is usually cheap, generic Parmesan aged the bare minimum and processed to keep it anti-clumping.<\/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>While it\u2019s easy to lump them all together as grated cheese, Italian hard cheeses each offer something unique. From the sweet, crystalline <strong>Parmigiano-Reggiano<\/strong> to salty, tangy <strong>Pecorino Romano<\/strong> sheep\u2019s milk to affordable, mellow <strong>Grana Padano<\/strong> \u2013 understanding what sets these cheeses apart helps you pick the perfect type for cooking or snacking.<\/p>\n\n\n\n<p>Just remember that outside Europe, \"<strong>Parmesan<\/strong>\" labeling allows flexibility. So check for marks of authenticity like PDO status or stamps from regional consortiums if you truly want an equivalent to traditional <strong>Parmigiano-Reggiano<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When browsing the cheese aisle, you may come across various hard Italian cheeses that seem similar to Parmesan. These include cheeses like Grana Padano, and Pecorino Romano. Parmesan itself is also a broad term that can refer to different types of hard cheeses. So what exactly sets these Italian hard cheeses apart? And how does [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":57842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[359,289],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57146"}],"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=57146"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57146\/revisions"}],"predecessor-version":[{"id":57843,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/57146\/revisions\/57843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/57842"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=57146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=57146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=57146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}