History:
There is a really vicissitudinary story behind the cheese. Esrom cheese is one of the Danish cheese. It takes its name from the monastery, Esrom Abbey. At about 1511, a group of Cistercian monks from France took over an abandoned Abbey in Denmark and the property in it, and this abbey is the Esrom Abbey. Like many other Cistercians, they set about trying to make a living by producing and selling things such as cheese. This is the first time Esrom cheese was made. However, when Reformation came to Denmark in 1536, the monks were forced to go to another Abbey. They destroyed the Abbey and taked the things and materials away. The cheese therefore ended with the departure of the monks.
In the 1940s, the "National Experimental Dairy" in Denmark started attempts to recreate the cheese starting in the mid-1930s. However, they did had a hard time concentrating on their work because Germans had already occupied Danmark then. In 1951, the Danish Cheese Institute started to recreate the cheese. At first, they named it "Danish Port Salut". As various EU laws came into effect, however, the name was put in the position of violating the French trademark for the name "Port Salut" cheese. Consequently, they renamed it Esrom.
Though there is doubting whether the recreated cheese is the same as the one the monks had made, for the researchers recreating the cheese didn't have the original recipe, Esrom cheese has already become one of the most welcomed cheese in the world.
Feature:
Esrom cheese is a semi-firm cheese made from partially skim raw cow's milk. It is a traditional-styled cheese with pale yellow color. It is slow ripened for a period of 10 to 12 weeks, then cured in rectangular moulds and lightly pressed. The appearance of the cheese is porous, with many small holes throughout. The rind of it is thin, hard and orange, feeling a little bit greasy and waxy. It is buttery in texture and therefore very easy to slice. In addition, though Esrom has also pungent and strong odour like Limburger cheese, unlike Limburger, Esrom's odour is more aromatic and tested sweet instead salty. In spite of strong odour, the taste is actually mild and pleasant.
Recipes:
Esrom commonly used as a table or melting cheese, it is also good in casseroles and it is similar to havarti cheese or Saint Paulin cheese. Some Esroms contain garlic, onion or pepper, so put it in sandwiches is also a good choice.More over, because of its bold flavor, it is said that it goes well with dark beers and red wines.
Reference website:
written by Sherry
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