Hard & aged Cow’s milk

Vesterhavsost

also called North Sea Cheese

Aged in cellars that take in North Sea air, and it tastes like it.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

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 Comté: sweet, dense, and increasingly crystalline as the months pass.

At a year it has the tyrosine crunch that long-aged cheeses develop, plus a saline finish that is genuinely coastal rather than merely salty.

Tastes of

butterscotch roasted nuts brine crystalline crunch

Put it next to

Aquavit Amber ale Dark rye crisps Aged tawny port