{"product_id":"cheese-issue-2","title":"Cheese Issue 2","description":"\u003cdiv class=\"purchase-info\"\u003e\n\u003cdiv class=\"purchase-inner\"\u003e\n\u003cdiv class=\"purchase-inner-wrap\"\u003e\n\u003cdiv class=\"purchase-prod-deets\"\u003e\n\u003cdiv id=\"Quantity-Form-template--23654722666831__main\" class=\"product-form__input product-form__quantity\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cform method=\"post\" action=\"https:\/\/publicknowledgebooks.com\/cart\/add\" id=\"product-form-template--23654722666831__main\" enctype=\"multipart\/form-data\" novalidate=\"novalidate\" data-type=\"add-to-cart-form\"\u003e\n\u003cdiv\u003eCheese is coming back! So we've stocked up on the previous issues to get you in the mood once again. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThis issue looks at a very global approach to cheese, with stories from in the global south and outside of the west - including cheese being made in Thailand and Japan, a story on cheese smuggling, and Indonesia's obsession with cheese toppings, even on sweet pancakes. There is an in-depth conversation about pairing cheese and whisky takes place across multiple timezones between our Editor-in-Chief, a whiskey maker and a cheesemonger. It also delves into the magazine founder's favourite animal, the cow and how these majestic beasts have featured in art across the world, from cave paintings till now.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Cheese","offers":[{"title":"Default Title","offer_id":56815538930042,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/6778\/8068\/files\/A0A55B13-0A90-43AA-86FE-95A81E9BEAFE.jpg?v=1776435783","url":"https:\/\/raremags.co.uk\/products\/cheese-issue-2","provider":"Rare Mags","version":"1.0","type":"link"}