{"id":123866,"date":"2025-05-20T23:45:54","date_gmt":"2025-05-20T14:45:54","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%85%b1%e5%83%8d%e5%ad%a6%e8%88%8e%e6%96%b0%e5%be%97%e8%be%b2%e5%a0%b4\/"},"modified":"2025-05-20T23:45:54","modified_gmt":"2025-05-20T14:45:54","slug":"%e5%85%b1%e5%83%8d%e5%ad%a6%e8%88%8e%e6%96%b0%e5%be%97%e8%be%b2%e5%a0%b4","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/123866\/","title":{"rendered":"Co-working school building new farm"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001801_128019.jpg\"\/><br \/>Natural cheese in co-working school building<br \/>Co-working school building new farm<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001801_156312.jpg\"\/><br \/>Co-working school building new farm<br \/>Co-working school building new farm<\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>A farm that uses freshly squeezed milk and hand-built cheeses with traditional European manufacturing techniques. The Brown Swiss cattle they raise are raised in good health by grazing in the summer and in the winter by subsistence feeding, such as hay. The signboard product is a melting raclette. It is exquisite when eaten with bread or potatoes. The original cheese white mold type \"Sasa Yuki\" has also received high praise in European competitions. \"Milk Mountain Soft Cream\", which is made by adding a hidden taste of whey jam that is boiled down with moisture that comes out when making cheese, is sold only in late April to October, and is popular with a refreshing aftertaste despite its richness.<\/p>","protected":false},"author":9,"featured_media":40608,"template":"","meta":{"_acf_changed":false},"categories":[75],"tags":[],"class_list":["post-123866","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-spot"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/123866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/123866\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/40608"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=123866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=123866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=123866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}