{"data":{"slug":"tete-de-moine","name":"T\u00eate de Moine","country":"Switzerland","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"Shaved into rosettes with a hand-cranked blade, because slicing ruins it.","image":"https:\/\/havarti.org\/cheeses\/tete-de-moine\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/tete-de-moine","region":"Bernese Jura","aka":null,"texture":"Firm and dense, but eaten as paper-thin ruffled rosettes","rind":"Natural, brushed, brown","age":{"min_months":3,"max_months":9,"label":"3 mo \u2013 9 mo"},"description":"Made at Bellelay Abbey since at least 1192. It is never sliced: a device called a *girolle*, invented in 1982, pivots a blade across the top of the cylinder and shaves off ruffled rosettes.\n\nThe shaving is functional, not decorative \u2014 the thin ruffles expose far more surface area, which releases the aroma and completely changes how the cheese eats. Rich, fruity and pungent.","flavour_notes":["dried fruit","roasted nut","butter","a pungent finish"],"pairings":["Pinot Noir","Cured meat","Pickled walnuts","Dark bread"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"gruyere","name":"Le Gruy\u00e8re","url":"https:\/\/havarti.org\/api\/cheeses\/gruyere"},{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"}]}}