{"data":{"slug":"emmentaler","name":"Emmentaler","country":"Switzerland","milk":"cow","style":"hard","style_label":"Hard & aged","strength":3,"strength_label":"Medium","summary":"The one with the holes \u2014 carbon dioxide, from a bacterium, over months.","image":"https:\/\/havarti.org\/cheeses\/emmentaler\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/emmentaler","region":"Emmental, Bern","aka":"Swiss cheese","texture":"Firm and elastic, punctuated by holes the size of cherries","rind":"Natural, dry, pale gold","age":{"min_months":4,"max_months":18,"label":"4 mo \u2013 1.5 yr"},"description":"The holes are made by *Propionibacterium freudenreichii*, which eats the lactic acid left by the starter cultures and gives off carbon dioxide. In a paste this elastic the gas cannot escape, so it forms bubbles. Wheels weigh up to 120 kg.\n\nMild, sweet and nutty, with a faintly fruity finish. Curiously, modern milk is so clean that hole formation has become unreliable, and makers now sometimes add hay dust back to the vat to get it going.","flavour_notes":["sweet milk","hazelnut","a light fruitiness"],"pairings":["Fondue","Swiss white wine","Apple","Pilsner"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"allgauer-bergkase","name":"Allg\u00e4uer Bergk\u00e4se","url":"https:\/\/havarti.org\/api\/cheeses\/allgauer-bergkase"},{"slug":"asiago-dallevo","name":"Asiago d\u2019Allevo","url":"https:\/\/havarti.org\/api\/cheeses\/asiago-dallevo"},{"slug":"lancashire","name":"Beacon Fell Lancashire","url":"https:\/\/havarti.org\/api\/cheeses\/lancashire"},{"slug":"comte","name":"Comt\u00e9","url":"https:\/\/havarti.org\/api\/cheeses\/comte"}]}}