{"data":{"slug":"tomme-de-savoie","name":"Tomme de Savoie","country":"France","milk":"cow","style":"semi-soft","style_label":"Semi-soft","strength":3,"strength_label":"Medium","summary":"A low-fat farmhouse leftover that turned out to be delicious.","image":"https:\/\/havarti.org\/cheeses\/tomme-de-savoie\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/tomme-de-savoie","region":"Savoie","aka":null,"texture":"Firm, slightly springy, with tiny scattered eyes","rind":"Thick natural grey rind, furred with moulds","age":{"min_months":2,"max_months":6,"label":"2 mo \u2013 6 mo"},"description":"Made from the skimmed milk left after the cream was taken for butter, which is why a Tomme can be as low as 20% fat \u2014 unusual for a cheese anyone actually wants to eat.\n\nThe grey, mould-furred rind is the point: it tastes of cellar and damp earth, and it carries the paste, which is mild, milky and faintly grassy. Scrape the rind, do not cut it off.","flavour_notes":["damp cellar","grass","milk","a mushroomy rind"],"pairings":["Mondeuse","Dry cider","Cured sausage","Rye crispbread"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"morbier","name":"Morbier","url":"https:\/\/havarti.org\/api\/cheeses\/morbier"},{"slug":"saint-nectaire","name":"Saint-Nectaire","url":"https:\/\/havarti.org\/api\/cheeses\/saint-nectaire"},{"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"}]}}