Esrom
Encyclopedia
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 butter
y in texture. Commonly used as a table or melting cheese, it is also good in casserole
s or sandwich
es and is similar to havarti
or Saint Paulin
. Because of its bold flavour, it goes well with dark beer
s and red wine
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.
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 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.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
is a Trappist
TRAPPIST
TRAPPIST is Belgian robotic telescope in Chile which came online in 2010, and is an acronym for TRAnsiting Planets and PlanetesImals Small Telescope, so named in homage to Trappist beer produced in the Belgian region. Situated high in the Chilean mountains at La Silla Observatory, it is actually...
-style pale yellow semi-soft cow's milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
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 butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
y in texture. Commonly used as a table or melting cheese, it is also good in casserole
Casserole
A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
s or sandwich
Sandwich
A sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...
es and is similar to havarti
Havarti
Havarti or Cream Havarti is a semi-soft Danish cow's milk cheese. It is a table cheese that can be sliced, grilled, or melted....
or Saint Paulin
Saint Paulin
Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to havarti and esrom, and is suited to serving as a table or dessert cheese; it is often served...
. Because of its bold flavour, it goes well with dark beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
s and red wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
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.
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 and Danablu are the only two Danish cheeses that are PGI
Protected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
-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.