Esrom

Esrom, or Danish Port Salut cheese is a -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 y in texture. Commonly used as a table or melting cheese, it is also good in s or es and is similar to havarti or Saint Paulin. Because of its bold flavour, it goes well with dark s and red 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,, where it was produced until. The process for making Esrom was rediscovered in.

Esrom and Danablu are the only two Danish cheeses that are -marked by the, 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.