{"id":2662,"date":"2017-11-14T11:03:26","date_gmt":"2017-11-14T11:03:26","guid":{"rendered":"https:\/\/aqot.com\/?p=2662"},"modified":"2018-01-05T12:00:56","modified_gmt":"2018-01-05T12:00:56","slug":"week-san-sebastian-part-2","status":"publish","type":"post","link":"https:\/\/aqot.com\/?p=2662","title":{"rendered":"A Week in San Sebastian Part 2"},"content":{"rendered":"<p>On three of the days of the San Sebastian trip we ventured outside the city. The first visit was to a cheese producer not far from the city. They produce a cheese calle Idiazabal which has its own <em>Denominaci\u00f3n de Origen <\/em>or Appelation, located in both the Basque country and Navarre. The cheese is made from milk from a breed of sheep called Latxa. We saw a demonstration of sheep beiing rounded up, something that I am very familiar with in my native Wales, and then saw how the cheese was made. We also made junket or <em>cuajada<\/em> as it&#8217;s known in Spanish. We ate this with honey after we tasted some cheese which was washed down with local cider and red wine; all very delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2666\" src=\"https:\/\/aqot.com\/wp-content\/uploads\/2017\/11\/20170907_161004-1024x576.jpg\" alt=\"rounding up sheep\" width=\"600\" height=\"337\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2667\" src=\"https:\/\/aqot.com\/wp-content\/uploads\/2017\/11\/20170907_170038-576x1024.jpg\" alt=\"\" width=\"337\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2668\" src=\"https:\/\/aqot.com\/wp-content\/uploads\/2017\/11\/20170907_171320-1024x576.jpg\" alt=\"\" width=\"600\" height=\"337\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2669\" src=\"https:\/\/aqot.com\/wp-content\/uploads\/2017\/11\/20170907_172255-1024x576.jpg\" alt=\"\" width=\"600\" height=\"337\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On three of the days of the San Sebastian trip we ventured outside the city. The first visit was to a cheese producer not far from the city. They produce a cheese calle Idiazabal which has its own Denominaci\u00f3n de Origen or Appelation, located in both the Basque country and Navarre. The cheese is made [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2666,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aqot"],"_links":{"self":[{"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/posts\/2662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aqot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2662"}],"version-history":[{"count":0,"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/posts\/2662\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aqot.com\/index.php?rest_route=\/wp\/v2\/media\/2666"}],"wp:attachment":[{"href":"https:\/\/aqot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aqot.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aqot.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}