Esrom

Esrom, also known as Danish Port Salut, is a semi-soft cheese crafted from cow’s milk, renowned for its distinctive aroma and sweet, delightful flavor. This Trappist-style cheese originates from Esrom Abbey and was standardized in the 1930s. It gained widespread popularity in the 1960s, experienced a decline in demand, but has since been revived by various dairy producers.

Esrom cheese is characterized by its porous texture with small holes and its elastic, buttery consistency, making it a versatile ingredient in many dishes. It is often compared to cheeses like Havarti or Saint Paulin and pairs wonderfully with dark beers and red wines.

The cheese undergoes a slow ripening process, taking about 10 to 12 weeks to mature. It is cured in rectangular molds, resulting in a waxy, yellow-brown rind. Notably, Esrom and Danablu are the only two Danish cheeses that hold Protected Geographical Indication (PGI) status from the EU. This certification ensures they must be produced in Denmark using Danish milk and adhere to specific production standards at approved dairies.