{"data":{"slug":"esrom","name":"Esrom","country":"Denmark","milk":"cow","style":"washed","style_label":"Washed rind","strength":3,"strength_label":"Medium","summary":"A monastery-style washed rind that smells louder than it tastes.","image":"https:\/\/havarti.org\/cheeses\/esrom\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/esrom","region":"North Zealand","aka":"Danish Port Salut","texture":"Yielding and slightly sticky, with scattered slit-like openings","rind":"Washed, thin, tan-orange","age":{"min_months":2,"max_months":4,"label":"2 mo \u2013 4 mo"},"description":"Revived in the 1930s from a recipe attributed to the Benedictines at Esrum Abbey, Esrom is Denmark's washed-rind contribution: a brine-bathed rind that develops the usual orange bacterial bloom and the usual barnyard smell.\n\nThe eating is far gentler than the aroma promises \u2014 buttery, mildly savoury, with the faintest ammoniac lift at the rind. It is a good first washed rind for someone who thinks they dislike washed rinds.","flavour_notes":["butter","cured meat","toasted grain","a mild farmyard edge"],"pairings":["Dark lager","Pickled onion","Pumpernickel","Gew\u00fcrztraminer"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"chimay-a-la-biere","name":"Chimay \u00e0 la Bi\u00e8re","url":"https:\/\/havarti.org\/api\/cheeses\/chimay-a-la-biere"},{"slug":"oka","name":"Oka","url":"https:\/\/havarti.org\/api\/cheeses\/oka"},{"slug":"reblochon","name":"Reblochon de Savoie","url":"https:\/\/havarti.org\/api\/cheeses\/reblochon"},{"slug":"taleggio","name":"Taleggio","url":"https:\/\/havarti.org\/api\/cheeses\/taleggio"}]}}