Esrom, or Danish Port Salut
cheese is a
Trappist
The Trappists, officially known as the Order of Cistercians of the Strict Observance ( la, Ordo Cisterciensis Strictioris Observantiae, abbreviated as OCSO) and originally named the Order of Reformed Cistercians of Our Lady of La Trappe, are a ...
-style pale yellow semi-soft
cow
Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...
's
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...
cheese with a pungent aroma and a full, sweet flavour.
History
It takes its name from the monastery,
Esrom Abbey, where it was produced until 1559. The production of modern-style Esrom cheese was standardized at Statens Forsøgsmejeri in the 1930s. The first large-scale production of the cheese was established at Midtsjællands Herregårdsmejeri in the early 1940s. It was one of the most popular Danish cheeses in the 1960s but then almost disappeared. Production of Esrom cheese has been revived by a number of dairy companies in more recent years.
Character
Esrom is a porous cheese, with many small holes throughout, and is slightly elastic and
butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
y in texture. Commonly used as a table or melting cheese, it is also good in
casseroles or
sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
es and is similar to
havarti
Havarti () or cream havarti ( da, flødehavarti) is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted.
History
Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish productio ...
or
Saint Paulin. Because of its bold flavour, it goes well with dark
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
s and red
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
s. 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.
Status
Esrom,
Danbo
Danbo is a semi-soft, aged cow's milk cheese from Denmark. It was awarded (PGI) status under European Union law in 2017.
The cheese is typically aged between 12 and 52 weeks in rectangular blocks of , coated with a bacterial culture. The culture ...
and
Danablu are the only three 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.
See also
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
External links
Cheese.comPracticallyedible.com
{{Danish cheeses
Danish cheeses
Cow's-milk cheeses
Danish products with protected designation of origin
Cheeses with designation of origin protected in the European Union