{"data":{"slug":"west-country-farmhouse-cheddar","name":"West Country Farmhouse Cheddar","country":"England","milk":"cow","style":"hard","style_label":"Hard & aged","strength":4,"strength_label":"Bold","summary":"The real thing: cloth-bound, cave-aged, and nothing like a plastic block.","image":"https:\/\/havarti.org\/cheeses\/west-country-farmhouse-cheddar\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/west-country-farmhouse-cheddar","region":"Somerset, Dorset, Devon & Cornwall","aka":"Clothbound cheddar","texture":"Dense, close and slightly crumbly, with a savoury dryness","rind":"Bound in larded cloth, furred with grey and white mould","age":{"min_months":9,"max_months":24,"label":"9 mo \u2013 2 yr"},"description":"Cheddaring is a step, not a place \u2014 the curd is cut, stacked and turned to press out whey before milling. The protected West Country designation additionally requires local milk, and the traditional makers bind their wheels in lard-rubbed cloth and let a rind grow.\n\nThe result is dry, savoury and complex: brothy, faintly grassy, with a long acidic finish and none of the plasticky uniformity of block cheddar. Cheddar Gorge, where it was originally matured, is now largely a gift shop.","flavour_notes":["broth","toasted nut","grass","a long tangy finish"],"pairings":["Dry cider","Chutney","Ale","Bramley apple"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"berkswell","name":"Berkswell","url":"https:\/\/havarti.org\/api\/cheeses\/berkswell"},{"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"}]}}