{"data":{"slug":"lancashire","name":"Beacon Fell Lancashire","country":"England","milk":"cow","style":"hard","style_label":"Hard & aged","strength":3,"strength_label":"Medium","summary":"Made by blending two or three days\u2019 curd \u2014 a technique nobody else uses.","image":"https:\/\/havarti.org\/cheeses\/lancashire\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/lancashire","region":"Lancashire","aka":"Creamy Lancashire","texture":"Fluffy and buttery, crumbling into soft flakes","rind":"Cloth-bound and waxed","age":{"min_months":2,"max_months":6,"label":"2 mo \u2013 6 mo"},"description":"Traditional Lancashire is made from curd of two or even three different days, blended together. Small farms could not fill a vat in one milking, so they saved yesterday's curd; the practice stayed because it produces a texture nothing else quite matches.\n\nLight, fluffy and buttery with a gentle lactic tang. It is the toasting cheese in the north of England, and it melts into a cloud rather than a puddle.","flavour_notes":["butter","yoghurt tang","fresh grass","a clean finish"],"pairings":["Ale","Fruit cake","Pickled onion","Toast"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"red-leicester","name":"Red Leicester","url":"https:\/\/havarti.org\/api\/cheeses\/red-leicester"},{"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":"comte","name":"Comt\u00e9","url":"https:\/\/havarti.org\/api\/cheeses\/comte"}]}}