Harman Patil (Editor)


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Other names  Danish Port Salut
Certification  PGI
Source of milk  Cattle
Texture  semi-soft
Country of origin  Denmark
Esrom Esrom
Similar  Danbo, Tilsit cheese, Butterkäse, Danish Blue Cheese, Havarti

Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. Commonly used as a table or melting cheese, it is also good in casseroles or sandwiches and is similar to havarti or Saint Paulin. Because of its bold flavour, it goes well with dark beers and red wines. It is slow ripened from a starting culture for a period of 10 to 12 weeks, then cured in rectangular moulds. It has a waxy yellow-brown rind.

Esrom Esrom Cheesecom

It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The process for making esrom was rediscovered in 1951.

Esrom Esrom StPierre de Saurel Chalifoux

Esrom and Danablu are the only two Danish cheeses that are PGI-marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.

Esrom httpsuploadwikimediaorgwikipediacommonsthu

Lidl cavabel esrom d nischer schnittk se danish semi hard cheese

Esrom Esrom Cheese Definition and Cooking Information RecipeTipscom
Esrom Limburger Country Cheese Company


Esrom Wikipedia

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