{"data":{"slug":"roquefort","name":"Roquefort","country":"France","milk":"sheep","style":"blue","style_label":"Blue","strength":5,"strength_label":"Ferocious","summary":"Sheep\u2019s milk, natural caves, and a salt level that stops the conversation.","image":"https:\/\/havarti.org\/cheeses\/roquefort\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/roquefort","region":"Aveyron","aka":null,"texture":"Moist, crumbling, almost spreadable at the edge","rind":"None \u2014 ripened wrapped in foil","age":{"min_months":3,"max_months":9,"label":"3 mo \u2013 9 mo"},"description":"Ripened only in the collapsed limestone caves at Roquefort-sur-Soulzon, where fissures called *fleurines* pull damp air through the cellars at a steady temperature. The mould, *Penicillium roqueforti*, was traditionally grown on rye loaves left in the same caves.\n\nIt is aggressively salty and sharp, with a sweetness underneath that only shows up once the salt recedes. Pair it with something sweet or it will simply flatten everything nearby.","flavour_notes":["salt","sheep\u2019s milk sweetness","wet stone","a peppery burn"],"pairings":["Sauternes","Honey","Walnut bread","Ripe pear"],"vegetarian":false,"pasteurised":false,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"cabrales","name":"Cabrales","url":"https:\/\/havarti.org\/api\/cheeses\/cabrales"},{"slug":"bleu-dauvergne","name":"Bleu d\u2019Auvergne","url":"https:\/\/havarti.org\/api\/cheeses\/bleu-dauvergne"},{"slug":"stilton","name":"Blue Stilton","url":"https:\/\/havarti.org\/api\/cheeses\/stilton"},{"slug":"danablu","name":"Danablu","url":"https:\/\/havarti.org\/api\/cheeses\/danablu"}]}}