{"data":{"slug":"saint-nectaire","name":"Saint-Nectaire","country":"France","milk":"cow","style":"semi-soft","style_label":"Semi-soft","strength":3,"strength_label":"Medium","summary":"Volcanic pasture, rye-straw cellars, and a rind that smells of mushrooms.","image":"https:\/\/havarti.org\/cheeses\/saint-nectaire\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/saint-nectaire","region":"Auvergne","aka":null,"texture":"Springy and moist, close-textured","rind":"Natural, grey-mottled with white and yellow moulds, matured on rye straw","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Matured in cool Auvergne cellars on rye straw, which is where the grey, mottled, mushroom-smelling rind comes from. The pastures sit on volcanic soil at altitude, and the milk carries it.\n\nThe paste is silky and mild with a nutty, faintly salty finish. The farmhouse version \u2014 *fermier*, marked with an oval green casein plate \u2014 is worth hunting for.","flavour_notes":["mushroom","hazelnut","damp cellar","sweet milk"],"pairings":["Auvergne red","Rye bread","Chestnut honey","Saison"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"morbier","name":"Morbier","url":"https:\/\/havarti.org\/api\/cheeses\/morbier"},{"slug":"tomme-de-savoie","name":"Tomme de Savoie","url":"https:\/\/havarti.org\/api\/cheeses\/tomme-de-savoie"},{"slug":"fontina-val-daosta","name":"Fontina Val d\u2019Aosta","url":"https:\/\/havarti.org\/api\/cheeses\/fontina-val-daosta"},{"slug":"garrotxa","name":"Garrotxa","url":"https:\/\/havarti.org\/api\/cheeses\/garrotxa"}]}}