{"data":{"slug":"brunost","name":"Brunost","country":"Norway","milk":"mixed","style":"fresh","style_label":"Fresh","strength":3,"strength_label":"Medium","summary":"Not really a cheese at all \u2014 boiled whey, caramelised into a brown block.","image":"https:\/\/havarti.org\/cheeses\/brunost\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/brunost","region":"Gudbrandsdalen","aka":"Gjetost \u00b7 Brown cheese","texture":"Dense and fudge-like, cuts clean with a wire","rind":"None","age":{"min_months":0,"max_months":1,"label":"days \u2013 1 mo"},"description":"Purists will tell you brunost is not cheese, and they are technically right: it is whey, simmered until the lactose caramelises, enriched with cream and milk and poured into blocks. Anne Hov's 1863 decision to add cream to the pot is what turned a thrifty by-product into a national breakfast.\n\nIt tastes like salted caramel with a savoury undertow. Norwegians shave it thin onto waffles and crispbread with a cheese slicer \u2014 an implement Norway also invented, which tells you something about the seriousness of the arrangement.","flavour_notes":["caramel","condensed milk","brown butter","a faint goaty tang"],"pairings":["Waffles","Coffee","Crispbread","Sour cherry jam"],"vegetarian":true,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"feta","name":"Feta","url":"https:\/\/havarti.org\/api\/cheeses\/feta"},{"slug":"paneer","name":"Paneer","url":"https:\/\/havarti.org\/api\/cheeses\/paneer"},{"slug":"ricotta","name":"Ricotta","url":"https:\/\/havarti.org\/api\/cheeses\/ricotta"},{"slug":"allgauer-bergkase","name":"Allg\u00e4uer Bergk\u00e4se","url":"https:\/\/havarti.org\/api\/cheeses\/allgauer-bergkase"}]}}