Esrom

Esrom is a type of cheese that originates from Denmark. It is a semi-hard to hard cheese made from Danish cows' milk. The cheese is known for its mild, acidic, and aromatic flavor, which becomes more pronounced as it ages. Esrom has a thin, supple, yellow to yellowy-orange edible rind. It is characterized by its uniformly yellowish to white color and evenly distributed irregular holes. The cheese has a soft but easily cut consistency. Esrom is produced in various fat content levels, including 20+, 30+, 45+, and 60+. The cheese has a minimum maturation time of two weeks.

Key Facts

Country of Origin	Denmark
Protection	PGI (1996)
Milk Type	Cow's milk
Milk Treatment	Pasteurised at low temperature
Fat Content	Esrom 20+: minimum fat in dry matter 20%; Esrom 30+: minimum fat in dry matter 30%; Esrom 45+: minimum fat in dry matter 45%; Esrom 60+: minimum fat in dry matter 60%
Rind	Thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin
Texture	Semi-hard to hard, soft but easily cut
Flavor	Mild, acidic, aromatic with hints of surface ripening
Aroma	Mild, acidic, aromatic
Colors	Uniformly yellowish to white
Forms	Rectangular, height 3.5-4.5 cm, weight 0.2-0.5 kg; Rectangular, height 4.0-7.0 cm, weight 1.3-2.0 kg; Rectangular, height 4.0-7.0 cm, min. weight 2 kg
Age	Minimum 2 weeks