{"data":{"slug":"havarti","name":"Havarti","country":"Denmark","milk":"cow","style":"semi-soft","style_label":"Semi-soft","strength":2,"strength_label":"Gentle","summary":"The buttery Danish table cheese that gave this catalogue its name.","image":"https:\/\/havarti.org\/cheeses\/havarti\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/havarti","region":"Zealand","aka":"Cream Havarti","texture":"Supple and slightly elastic, riddled with small irregular eyes","rind":"None \u2014 sold rindless in blocks or under a thin wax","age":{"min_months":3,"max_months":12,"label":"3 mo \u2013 1 yr"},"description":"Hanne Nielsen spent the 1850s touring European dairies and came home to her farm, Havarthigaard, north of Copenhagen with the technique that became this cheese. It is washed-curd: some of the whey is drawn off and replaced with water, which rinses out lactose, keeps the acidity low and leaves the paste sweet, springy and full of the small irregular eyes you can see in cross-section.\n\nYoung Havarti is the friendliest cheese on any board \u2014 buttery, faintly sweet, almost no bite. Left to age past six months it firms up, dries slightly at the edge and develops a hazelnut sharpness that surprises people who only know the supermarket block. It melts without splitting, which is why it turns up in so many sandwiches.","flavour_notes":["butter","cream","hazelnut","faint sweetness","a clean acidic finish"],"pairings":["Riesling","Danish rye bread","Pilsner","Thin-sliced radish","Apricot preserve"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"caerphilly","name":"Caerphilly","url":"https:\/\/havarti.org\/api\/cheeses\/caerphilly"},{"slug":"cornish-yarg","name":"Cornish Yarg","url":"https:\/\/havarti.org\/api\/cheeses\/cornish-yarg"},{"slug":"edam","name":"Edam","url":"https:\/\/havarti.org\/api\/cheeses\/edam"},{"slug":"fontina-val-daosta","name":"Fontina Val d\u2019Aosta","url":"https:\/\/havarti.org\/api\/cheeses\/fontina-val-daosta"}]}}