{"data":{"slug":"camembert-de-normandie","name":"Camembert de Normandie","country":"France","milk":"cow","style":"bloomy","style_label":"Bloomy rind","strength":3,"strength_label":"Medium","summary":"Smaller, saltier and more brazen than brie, in its famous poplar box.","image":"https:\/\/havarti.org\/cheeses\/camembert-de-normandie\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/camembert-de-normandie","region":"Normandy","aka":null,"texture":"Soft, yielding, faintly grainy under the rind","rind":"Bloomy white, wrinkling to beige as it ripens","age":{"min_months":1,"max_months":2,"label":"1 mo \u2013 2 mo"},"description":"Legend gives the recipe to Marie Harel in 1791; the wooden box that lets it travel came a century later. The AOP version is raw Normande milk, ladled into moulds in five separate passes \u2014 a slow step that is most of the difference between it and everything sold as *camembert*.\n\nExpect cabbage, garlic and warm cream, with a mineral bite at the rind that a pasteurised wheel simply cannot reach.","flavour_notes":["warm cream","cabbage","garlic","mineral"],"pairings":["Norman cider","Calvados","Sourdough","Tart apple"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"brie-de-meaux","name":"Brie de Meaux","url":"https:\/\/havarti.org\/api\/cheeses\/brie-de-meaux"},{"slug":"crottin-de-chavignol","name":"Crottin de Chavignol","url":"https:\/\/havarti.org\/api\/cheeses\/crottin-de-chavignol"},{"slug":"valencay","name":"Valen\u00e7ay","url":"https:\/\/havarti.org\/api\/cheeses\/valencay"},{"slug":"humboldt-fog","name":"Humboldt Fog","url":"https:\/\/havarti.org\/api\/cheeses\/humboldt-fog"}]}}