{"data":{"slug":"vasterbottensost","name":"V\u00e4sterbottensost","country":"Sweden","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"Sweden\u2019s one great hard cheese, made in a single dairy nobody can replicate.","image":"https:\/\/havarti.org\/cheeses\/vasterbottensost\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/vasterbottensost","region":"Burtr\u00e4sk, V\u00e4sterbotten","aka":"V\u00e4sterbotten","texture":"Hard, granular, with small eyes and abundant crystals","rind":"Natural, waxed","age":{"min_months":14,"max_months":18,"label":"1.2 yr \u2013 1.5 yr"},"description":"Made only at the dairy in Burtr\u00e4sk since 1872, and repeatedly not reproducible elsewhere \u2014 attempts to make it at other Swedish plants using the same recipe have failed, which the dairy attributes to something local and has never fully explained.\n\nIt is intensely savoury, bitter-sweet, with a long grassy finish and a crystal crunch. It is the required cheese for v\u00e4sterbottensostpaj, the pie eaten during Sweden's August crayfish parties.","flavour_notes":["bitter almond","grass","caramel","salt crystals"],"pairings":["Aquavit","Crayfish","Dry cider","Lingonberry"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"},{"slug":"beaufort","name":"Beaufort","url":"https:\/\/havarti.org\/api\/cheeses\/beaufort"}]}}