Esrom

Esrom is a type of cheese originating from Denmark. It is named after the Esrom Monastery, where the cheese was first produced by Cistercian monks in the 12th century.

History

Esrom, also known as Danish Port Salut, was first made by Cistercian monks in the Esrom Monastery. The production of the cheese ceased after the monastery was shut down in the period of the Reformation. The recipe was rediscovered in the 20th century and Esrom cheese production was resumed.

Production

Esrom is a semi-soft cheese made from partially skimmed cow's milk. The cheese is matured for a period of 10 to 12 weeks. During the maturation process, the cheese is regularly washed and turned to develop its characteristic flavor and aroma.

Characteristics

Esrom is a pale yellow cheese with small irregular holes. It has a creamy and slightly granular texture. The cheese has a strong aroma and a full, rich flavor that is slightly pungent and becomes stronger with age.

Culinary Uses

Esrom cheese is often used in cooking, particularly in traditional Danish dishes. It can also be enjoyed on its own, or with bread and fruit. It pairs well with robust red wines and dark beers.

See Also

• List of cheeses
• Danish cuisine
• Cheese making

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