{"id":1594,"date":"2017-08-22T11:39:20","date_gmt":"2017-08-22T09:39:20","guid":{"rendered":"http:\/\/dev.milchwerke-oberfranken.com\/faq\/"},"modified":"2021-11-26T09:51:27","modified_gmt":"2021-11-26T08:51:27","slug":"faq","status":"publish","type":"page","link":"https:\/\/www.milchwerke-oberfranken.com\/en\/faq\/","title":{"rendered":"FAQ"},"content":{"rendered":"<div id='full_slider_1'  class='avia-fullwidth-slider main_color avia-shadow   avia-builder-el-0  el_before_av_one_full  avia-builder-el-first   container_wrap fullsize'  >\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_slideshow_full-32de997090c749a8c82b86d1ff824dd4\">\n#top #wrap_all .avia-slideshow .av-slideshow-caption.av-av_slideshow_full-32de997090c749a8c82b86d1ff824dd4__0 .avia-caption-title{\nfont-size:40px;\ncolor:#cf1b15;\n}\n<\/style>\n<div  class='avia-slideshow av-av_slideshow_full-32de997090c749a8c82b86d1ff824dd4 avia-slideshow-featured av_slideshow_full avia-slide-slider av-slideshow-ui av-control-default av-slideshow-manual av-loop-once av-loop-manual-endless av-default-height-applied   avia-slideshow-1' data-slideshow-options=\"{&quot;animation&quot;:&quot;slide&quot;,&quot;autoplay&quot;:false,&quot;loop_autoplay&quot;:&quot;once&quot;,&quot;interval&quot;:5,&quot;loop_manual&quot;:&quot;manual-endless&quot;,&quot;autoplay_stopper&quot;:false,&quot;noNavigation&quot;:false,&quot;bg_slider&quot;:false,&quot;keep_padding&quot;:false,&quot;hoverpause&quot;:false,&quot;show_slide_delay&quot;:0}\"  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner ' style='padding-bottom: 28.666666666667%;'><li  class='avia-slideshow-slide av-av_slideshow_full-32de997090c749a8c82b86d1ff824dd4__0  av-single-slide slide-1 slide-odd'><div data-rel='slideshow-1' class='avia-slide-wrap '   ><div class='av-slideshow-caption av-av_slideshow_full-32de997090c749a8c82b86d1ff824dd4__0 caption_fullwidth caption_bottom'><div class=\"container caption_container\"><div class=\"slideshow_caption\"><div class=\"slideshow_inner_caption\"><div class=\"slideshow_align_caption\"><h2 class='avia-caption-title '  itemprop=\"name\" >FAQ<\/h2><\/div><\/div><\/div><\/div><\/div><img decoding=\"async\" fetchpriority=\"high\" class=\"wp-image-1467 avia-img-lazy-loading-not-1467\"  src=\"https:\/\/www.milchwerke-oberfranken.com\/wp-content\/uploads\/2017\/05\/Land_und_Weichkaese_07-1500x430.jpg\" width=\"1500\" height=\"430\" title='Land_und_Weichkaese_07' alt=''  itemprop=\"thumbnailUrl\"   \/><div class='av-section-color-overlay' style='opacity: 0.3; background-color: #000000; '><\/div><\/div><\/li><\/ul><\/div><\/div><div id='after_full_slider_1'  class='main_color av_default_container_wrap container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-1594'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c\">\n.flex_column.av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-av_one_full-6126cab7d8fab8d08143dd2dacdf673c av_one_full  avia-builder-el-1  el_after_av_slideshow_full  avia-builder-el-no-sibling  first flex_column_div av-zero-column-padding  '     ><p><div  class='togglecontainer av-av_toggle_container-3db3bf9baa9aa7fee59103dfaf5a6e4b  avia-builder-el-2  el_before_av_hr  avia-builder-el-first  toggle_close_all' >\n<section class='av_toggle_section av-av_toggle-89fbda0b3c213ec70507a5f575292298'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-1' data-fake-id='#toggle-id-1' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-1' data-slide-speed=\"200\" data-title=\"What is cheese?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: What is cheese?\" data-aria_expanded=\"Click to collapse: What is cheese?\">What is cheese?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-1' aria-labelledby='toggle-toggle-id-1' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>Cheese \u2013 these are fresh (or in various ripening stages) products, deriving from coagulated milk. (\u00a71 Cheese Regulation)<\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-1a321ea601d1bf6e85e1cf16b3df82ea'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-2' data-fake-id='#toggle-id-2' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-2' data-slide-speed=\"200\" data-title=\"How does one differentiate the various types of cheese, such as \u201csemi-hard cheese\u201d and \u201chard cheese\u201d?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: How does one differentiate the various types of cheese, such as \u201csemi-hard cheese\u201d and \u201chard cheese\u201d?\" data-aria_expanded=\"Click to collapse: How does one differentiate the various types of cheese, such as \u201csemi-hard cheese\u201d and \u201chard cheese\u201d?\">How does one differentiate the various types of cheese, such as \u201csemi-hard cheese\u201d and \u201chard cheese\u201d?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-2' aria-labelledby='toggle-toggle-id-2' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><div class=\"faq-antwort sliding\">\n<table class=\"contenttable\" border=\"0\" width=\"515\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td colspan=\"2\" width=\"440\"><span lang=\"EN-GB\">The cheese classification is effected according to the so-called \u201cmoisture on fat-free cheese\u201d(Mff), i.e. the water content in the fat-free cheese matter, which contains all cheese components except fat.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Hard cheese<\/span><\/td>\n<td><span lang=\"EN-GB\">max. 56 % moisture on fat-free cheese<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Cheese for slicing<\/span><\/td>\n<td><span lang=\"EN-GB\">54 &#8211; 63 % moisture on fat-free cheese<br \/>\n<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Semi-hard cheese<\/span><\/td>\n<td><span lang=\"EN-GB\">61 &#8211; 69 % moisture on fat-free cheese<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Acid curd cheese<\/span><\/td>\n<td><span lang=\"EN-GB\">60 &#8211; 73 % moisture on fat-free cheese<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Soft cheese<\/span><\/td>\n<td><span lang=\"EN-GB\">min. 67 % moisture on fat-free cheese<\/span><\/td>\n<\/tr>\n<tr>\n<td><span lang=\"EN-GB\">Fresh cheese<\/span><\/td>\n<td><span lang=\"EN-GB\">min. 73 % moisture on fat-free cheese<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-ce28f05a0e29b1e33ad240a35ef6ec3d'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-3' data-fake-id='#toggle-id-3' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-3' data-slide-speed=\"200\" data-title=\"What is the meaning of cream level, double cream level, low fat level, etc.?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: What is the meaning of cream level, double cream level, low fat level, etc.?\" data-aria_expanded=\"Click to collapse: What is the meaning of cream level, double cream level, low fat level, etc.?\">What is the meaning of cream level, double cream level, low fat level, etc.?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-3' aria-labelledby='toggle-toggle-id-3' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>Cheese classification into fat content levels according to the fat content in dry matter (fat i.d.m.)<\/p>\n<table class=\"contenttable\" border=\"0\" width=\"350\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Double cream level<\/td>\n<td>60-87 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Cream level<\/td>\n<td>&gt; 50 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Full fat level<\/td>\n<td>&gt; 45 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Fat level<\/td>\n<td>&gt; 40 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Three-Fourths fat level<\/td>\n<td>&gt; 30 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Semi fat level<\/td>\n<td>&gt; 20 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Quarter-fat level<\/td>\n<td>&gt; 10 % fat i.d.m.<\/td>\n<\/tr>\n<tr>\n<td>Low fat level<\/td>\n<td>&lt; 10 % fat i.d.m.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-9d8c0ebb70a529041ae451eadb89d8d7'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-4' data-fake-id='#toggle-id-4' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-4' data-slide-speed=\"200\" data-title=\"What is the difference between \u201efat i.d.m.\u201c and \u201eabsolute fat\u201c?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: What is the difference between \u201efat i.d.m.\u201c and \u201eabsolute fat\u201c?\" data-aria_expanded=\"Click to collapse: What is the difference between \u201efat i.d.m.\u201c and \u201eabsolute fat\u201c?\">What is the difference between \u201efat i.d.m.\u201c and \u201eabsolute fat\u201c?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-4' aria-labelledby='toggle-toggle-id-4' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>\u201ei.d.m.\u201c is the abbreviation for \u201ein dry matter\u201c<\/p>\n<p>The dry matter is the substance which remains when water is withdrawn from the cheese. The fat content in dry matter is independent from water content or ripening period, while the \u201eabsolute fat content\u201c will vary during the ripening stages due to evaporation.<\/p>\n<p>You may roughly calculate the \u201cabsolute fat content\u201d in cheese with this formula:<\/p>\n<p>Hard cheese \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 fat i.d.m. x 0,7<\/p>\n<p>Cheese for slicing\u00a0\u00a0\u00a0\u00a0 fat i.d.m. \u00a0x 0,6<\/p>\n<p>Soft cheese\u00a0\u00a0\u00a0\u00a0\u00a0 fat i.d.m. x 0,5<\/p>\n<p>Fresh cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 fat i.d.m. x 0,3<\/p>\n<p>\u201eCoburger Bio-Butterk\u00e4se 50%\u201c (cheese for slicing) for example contains \u00a050 x 0,6 = approximately 30% fat.<\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-d009c4e16387acf73c7d6ae91218fe6c'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-5' data-fake-id='#toggle-id-5' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-5' data-slide-speed=\"200\" data-title=\"What kind of rennet is used?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: What kind of rennet is used?\" data-aria_expanded=\"Click to collapse: What kind of rennet is used?\">What kind of rennet is used?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-5' aria-labelledby='toggle-toggle-id-5' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>We use solely microbial rennet for our entire cheese production<\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-fc29a27c944f9176b40e151afa68fd05'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-6' data-fake-id='#toggle-id-6' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-6' data-slide-speed=\"200\" data-title=\"Which mould is edible? Which is inedible respectively harmful?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: Which mould is edible? Which is inedible respectively harmful?\" data-aria_expanded=\"Click to collapse: Which mould is edible? Which is inedible respectively harmful?\">Which mould is edible? Which is inedible respectively harmful?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-6' aria-labelledby='toggle-toggle-id-6' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>On hard cheese, like for instance Emmental or Gouda cheese, develops some mould on the surface, you may simply cut it off and consume the remaining cheese, because the mould is not able to penetrate the cheese due to its firm texture.<\/p>\n<p><span lang=\"EN-US\">All other cheese types must unfortunately be cast away if you find white-blueish-greenish mould on them, because it is impossible to tell how far the mould has already penetrated the cheese.<\/span><\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-aeab300e2247e675a2fda20db3e1f16b'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-7' data-fake-id='#toggle-id-7' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-7' data-slide-speed=\"200\" data-title=\"Can I eat the rind of smoked cheese?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: Can I eat the rind of smoked cheese?\" data-aria_expanded=\"Click to collapse: Can I eat the rind of smoked cheese?\">Can I eat the rind of smoked cheese?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-7' aria-labelledby='toggle-toggle-id-7' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>Yes. The rind develops during the cool curing with beech wood which imparts a unique smoky taste to the cheese.<\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-7401f7e8f90394314f0d93a8ebd1d1c4'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-8' data-fake-id='#toggle-id-8' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-8' data-slide-speed=\"200\" data-title=\"How do I correctly store my cheese?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: How do I correctly store my cheese?\" data-aria_expanded=\"Click to collapse: How do I correctly store my cheese?\">How do I correctly store my cheese?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-8' aria-labelledby='toggle-toggle-id-8' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p>Cheese should be stored in a cool and dark place, because it continues the ripening process which is accelerated in a warm environment. Most suitable is therefore storage in the fridge on the middle or upper rack. Semi-hard cheese or cheese for slicing should be wrapped in cling film, which you prick small holes so that the cheese can breathe. Hard cheese may also be wrapped in aluminium foil. There is also cheese paper available, consisting of a foil layer and a paper layer. Soft cheese is at best stored in a silicon box.<\/p>\n<p><span lang=\"EN-US\">With this preparation, soft cheese can be preserved in the fridge for several days, cheese for slicing and hard clearly more than a week.<\/span><\/p>\n<\/div><\/div><\/div><\/section>\n<section class='av_toggle_section av-av_toggle-52dca7648e7bf03c5d3760bf9796831b'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div role=\"tablist\" class=\"single_toggle\" data-tags=\"{All} \"  ><p id='toggle-toggle-id-9' data-fake-id='#toggle-id-9' class='toggler  av-title-above '  itemprop=\"headline\"  role='tab' tabindex='0' aria-controls='toggle-id-9' data-slide-speed=\"200\" data-title=\"What does &quot;packaged under protective atmosphere&quot; mean?\" data-title-open=\"\" data-aria_collapsed=\"Click to expand: What does &quot;packaged under protective atmosphere&quot; mean?\" data-aria_expanded=\"Click to collapse: What does &quot;packaged under protective atmosphere&quot; mean?\">What does \"packaged under protective atmosphere\" mean?<span class=\"toggle_icon\"><span class=\"vert_icon\"><\/span><span class=\"hor_icon\"><\/span><\/span><\/p><div id='toggle-id-9' aria-labelledby='toggle-toggle-id-9' role='region' class='toggle_wrap  av-title-above'  ><div class='toggle_content invers-color '  itemprop=\"text\" ><p id=\"tw-target-text\" class=\"tw-data-text tw-ta tw-text-small\" dir=\"ltr\" data-placeholder=\"\u00dcbersetzung\"><span lang=\"en\">The oxygen is displaced with a protective gas mixture (CO2, N2) during the packing of the cheese. Cheese \/ foodstuffs that are stored or packaged under a protective atmosphere are protected against microbial spoilage and other undesirable changes for a longer period of time and the shelf life is prolonged. Carbon dioxide (CO2) and nitrogen (N2) are natural components of the air. They are odorless and tasteless. A cheese packed under a protective atmosphere is harmless to health.<\/span><\/p>\n<\/div><\/div><\/div><\/section>\n<\/div><br \/>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_hr-da354e17b577dcc6320e48fd0b634784\">\n#top .hr.av-av_hr-da354e17b577dcc6320e48fd0b634784{\nmargin-top:30px;\nmargin-bottom:30px;\n}\n.hr.av-av_hr-da354e17b577dcc6320e48fd0b634784 .hr-inner{\nwidth:50px;\nmax-width:45%;\n}\n<\/style>\n<div  class='hr av-av_hr-da354e17b577dcc6320e48fd0b634784 hr-custom  avia-builder-el-3  el_after_av_toggle_container  el_before_av_contact  hr-center hr-icon-yes'><span class='hr-inner inner-border-av-border-none'><span class=\"hr-inner-style\"><\/span><\/span><span class='av-seperator-icon avia-iconfont avia-font-entypo-fontello' data-av_icon='\ue805' data-av_iconfont='entypo-fontello' ><\/span><span class='hr-inner inner-border-av-border-none'><span class=\"hr-inner-style\"><\/span><\/span><\/div><br \/>\n<form 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class=\"input_checkbox_label\" for=\"avia_8_1\">Mit der Erhebung und Verwendung meiner <a href='https:\/\/www.milchwerke-oberfranken.com\/datenschutz\/' target='_blank'>personenbezogenen Daten<\/a>bin ich einverstanden. <abbr class=\"required\" title=\"required\">*<\/abbr><\/label><\/p><p class=\"form_element \"><input type=\"hidden\" value=\"1\" name=\"avia_generated_form1\" \/><input type=\"submit\" value=\"Send\" class=\"button\"  data-sending-label=\"Sending\"\/><\/p><\/fieldset><div class=\"avia-disabled-form\">This contact form is deactivated because you refused to accept Google reCaptcha service which is necessary to validate any messages sent by the form.<\/div><\/form><div id=\"ajaxresponse_1\" class=\"ajaxresponse ajaxresponse_1 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