||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Other names||Danish Port Salut|
|Country of origin||Denmark|
|Source of milk||cow|
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.
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.