Esrom

Esrom.jpg

Esrom (also known as Esrom cheese or Danish Port Salut) is a semi-soft cheese originating from Denmark. It is named after the Esrum Abbey (Danish: Esrom Abbey), where it was first produced by Cistercian monks in the 12th century. Esrom cheese is known for its strong aroma and full-bodied flavor.

History

Esrom cheese has a rich history dating back to the medieval period. The Cistercian monks at Esrum Abbey developed the cheese-making techniques that led to the creation of Esrom cheese. The production of Esrom cheese declined after the Reformation, but it was revived in the 20th century and is now a protected designation of origin (PDO) product in the European Union.

Production

Esrom cheese is made from cow's milk and has a characteristic rectangular shape. The cheese undergoes a ripening process that lasts between 10 to 12 weeks. During this period, the cheese is washed and turned regularly to develop its distinctive flavor and texture. The cheese has a pale yellow color and a smooth, creamy consistency.

Characteristics

Esrom cheese is known for its strong, pungent aroma, which is a result of the bacterial cultures used during the ripening process. The flavor is rich and buttery with a slightly tangy finish. The cheese has a semi-soft texture, making it easy to slice and spread. It is often used in sandwiches, on cheese boards, or melted in various dishes.

Culinary Uses

Esrom cheese is versatile and can be used in a variety of culinary applications. It pairs well with bread, crackers, and fruit. It can also be melted over dishes such as casseroles, pasta, and grilled cheese sandwiches. The strong flavor of Esrom cheese complements both savory and sweet ingredients.

See also

• List of cheeses
• Danish cuisine
• Cheese production
• Cistercian Order
• Protected designation of origin