December 9, 2013 Sections
Winnipeg Free Press - PRINT EDITION
What is it?
Esrom, or Danish Port Salut cheese, is a Trappist-style cow's milk cheese. 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.
It is pale yellow and semi-soft. It is a porous cheese, with many small holes throughout.
Esrom has a pungent aroma and a full, sweet flavour. It's slightly elastic and buttery in texture.
Commonly used as a table or melting cheese, esrom 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.
Republished from the Winnipeg Free Press print edition January 26, 2013 E4