{"data":{"slug":"gruyere","name":"Le Gruy\u00e8re","country":"Switzerland","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"No holes. Whatever the cartoons told you, that is Emmentaler.","image":"https:\/\/havarti.org\/cheeses\/gruyere\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/gruyere","region":"Fribourg","aka":null,"texture":"Dense and firm, becoming granular and crystalline with age","rind":"Natural, brushed with brine, mottled brown","age":{"min_months":5,"max_months":24,"label":"5 mo \u2013 2 yr"},"description":"Made in 35 kg wheels from raw milk in the Fribourg region, brine-washed and cellar-aged. Despite a century of American cartoons, Gruy\u00e8re has no holes \u2014 the eyes belong to Emmentaler.\n\nYoung it is creamy and nutty; at eighteen months it turns intensely savoury, faintly barnyard, with crystals and a long fruity finish. It is the structural cheese in fondue and the correct one on a croque monsieur.","flavour_notes":["brown butter","roasted nut","onion broth","crystals"],"pairings":["Fendant","Fondue","Dry Riesling","Cured ham"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"tete-de-moine","name":"T\u00eate de Moine","url":"https:\/\/havarti.org\/api\/cheeses\/tete-de-moine"},{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"}]}}