{"data":{"slug":"reblochon","name":"Reblochon de Savoie","country":"France","milk":"cow","style":"washed","style_label":"Washed rind","strength":3,"strength_label":"Medium","summary":"Born of tax evasion in the Alps, now the soul of tartiflette.","image":"https:\/\/havarti.org\/cheeses\/reblochon\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/reblochon","region":"Haute-Savoie","aka":null,"texture":"Soft and pliant, with a faint chalky line at the centre","rind":"Thin washed rind, saffron-pink under a white bloom","age":{"min_months":1,"max_months":2,"label":"1 mo \u2013 2 mo"},"description":"The name comes from *reblocher* \u2014 to milk again. Alpine tenants were taxed on their yield, so they under-milked for the inspection and finished the job afterwards; the second milking, richer in fat, went into this cheese.\n\nMild, nutty and creamy with a hazelnut finish and only a whisper of washed-rind funk. Melted over potatoes, bacon and onion it becomes tartiflette, a dish invented in the 1980s largely to sell more Reblochon, and none the worse for it.","flavour_notes":["hazelnut","cream","alpine herbs","a light farmyard note"],"pairings":["Savoie white","Potatoes","Charcuterie","Dry cider"],"vegetarian":false,"pasteurised":false,"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":"esrom","name":"Esrom","url":"https:\/\/havarti.org\/api\/cheeses\/esrom"},{"slug":"oka","name":"Oka","url":"https:\/\/havarti.org\/api\/cheeses\/oka"},{"slug":"taleggio","name":"Taleggio","url":"https:\/\/havarti.org\/api\/cheeses\/taleggio"}]}}