Nationwide · Denmark
Esrom.
Esrom greets you with an earthy, almost mushroomy aroma that belies its gentle disposition—the washed rind is more whisper than shout. Slice into the semi-soft interior and find buttery, slightly tangy cream that coats the palate with savory warmth and a hint of grass-fed minerality, the kind of cheese that tastes like it knows its own pasture.
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The story
How it's made.
Why it tastes that way.
Esrom takes its name from the Esrum monastery in North Zealand, where monks produced a washed-rind cheese from the 12th century.
After the Reformation in 1537, the recipe was lost. It was revived in the 1950s by Danish researchers who recreated it based on historical records and monastery cheesemaking traditions.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Esrom's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Esrom.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Esrom are being verified. Check back soon.
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