{"data":{"slug":"munster","name":"Munster-G\u00e9rom\u00e9","country":"France","milk":"cow","style":"washed","style_label":"Washed rind","strength":5,"strength_label":"Ferocious","summary":"The Vosges monks\u2019 cheese: enormous nose, sweet-tempered paste.","image":"https:\/\/havarti.org\/cheeses\/munster\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/munster","region":"Alsace \/ Vosges","aka":"Munster","texture":"Soft, sticky and creamy through to the centre","rind":"Washed, damp, deep orange","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Named for the abbey at Munster, where Benedictine monks were making it by the seventh century. The rind is washed in brine every couple of days, which is how it gets both the colour and the reputation.\n\nOn the tongue it is much gentler than the smell \u2014 creamy, meaty, faintly sweet. Alsatians eat it with cumin seed and a glass of Gew\u00fcrztraminer, which is genuinely the right answer.","flavour_notes":["cured meat","cream","barnyard","a sweet finish"],"pairings":["Gew\u00fcrztraminer","Cumin seed","Boiled potato","Alsace Pinot Gris"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"epoisses","name":"\u00c9poisses de Bourgogne","url":"https:\/\/havarti.org\/api\/cheeses\/epoisses"},{"slug":"limburger","name":"Limburger","url":"https:\/\/havarti.org\/api\/cheeses\/limburger"},{"slug":"pont-leveque","name":"Pont-l\u2019\u00c9v\u00eaque","url":"https:\/\/havarti.org\/api\/cheeses\/pont-leveque"},{"slug":"ardrahan","name":"Ardrahan","url":"https:\/\/havarti.org\/api\/cheeses\/ardrahan"}]}}