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The Danish Cheese Institute rediscovered this old recipe in 1951. Previously known as Danish Port Salut, it is now named Esrom, after the monks who made this forgotten cheese in Esrom Monastery. Made from partially skimmed cow's milk, it is slow ripened with starter cultures for 10 - 12 weeks. Esrom has an orange, semi-hard rind that has been rubbed with brine during the aging process. Its interior is semi-soft with a supple texture and irregularly shaped holes. It is full-flavored with a big, rich, pungent aroma and becomes spicier as it ages.<ul><li>Made from pasteurized cow's milk.</li><li>Photo depicts whole 3 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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