Esrom Cheese

Esrom, also known as Danish Port Salut, is a semi-soft and aromatic cheese made from fresh cow’s milk with a full and sweet flavor. This traditional porous cheese of Denmark originates from a village in northern parts of Zealand. Esrom is the name of a monastery, Esrom Abbey. This cheese was first produced in this place by Cistercian monks in the 12th century and continued until 1559. In the 1930s, the process of making Esrom was rediscovered, and it has gained more significant popularity ever since. The buttery texture and taste of Esrom get better over time that results in a stronger flavor. Aging adds to its richness and energetic quality, too. The process duration of this cheese falls between 45 to 60 days. We make our Esrom cheese in a flat and rectangular shape, and you can reveal its pale yellow color immediately after removing the foil. Chefs use Esrom for preparing sandwiches and desserts. You can increase its elasticity if you heat it, which makes it a perfect match for casseroles, soup, and pasta. Additionally, it brings excellent taste to chicken, fish, and steaks when you melt it onto them. Its soft texture also makes it a proper choice for breakfast.