{"data":{"slug":"vesterhavsost","name":"Vesterhavsost","country":"Denmark","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"Aged in cellars that take in North Sea air, and it tastes like it.","image":"https:\/\/havarti.org\/cheeses\/vesterhavsost\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/vesterhavsost","region":"Thise, Jutland","aka":"North Sea Cheese","texture":"Firm and dense, breaking into crystalline flakes with age","rind":"Natural, matured in salt-air cellars near the coast","age":{"min_months":9,"max_months":18,"label":"9 mo \u2013 1.5 yr"},"description":"Made at the Thise dairy in Jutland and matured in cellars close enough to the coast that the salt-laden air is part of the recipe. The result sits somewhere between an aged Gouda and a Comt\u00e9: sweet, dense, and increasingly crystalline as the months pass.\n\nAt a year it has the tyrosine crunch that long-aged cheeses develop, plus a saline finish that is genuinely coastal rather than merely salty.","flavour_notes":["butterscotch","roasted nuts","brine","crystalline crunch"],"pairings":["Aquavit","Amber ale","Dark rye crisps","Aged tawny port"],"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"}]}}