$69.99 | | Make | Esrom Igp- Whole Form | | Model | | | Manufactuer ID | 3 pound | | 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 cows 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. Made from pasteurized cows milk. Photo depicts whole 3 lb. form of cheese. |
| |
|
 | Description | | | Auction [ Submit | Browse : Items | Location ] | | | Vendors |
| Message | Started by | Views | Last Post |
| | Products | |
| Photo Gallery |
 |  |  |  | Move the mouse to picture you wish to preview. |  |  |  |  |
| | Suggested | | | Keywords | |
|
Login | 
Register
Go Back
