Esrom is made in flat rectangular shapes and is usually wrapped in foil. The yellow paste has a supple texture with irregularly shaped holes. The flavor is quite rich and aromatic and seems to grow on the palate. It gains even more spicy flavors and a stronger aroma as it ages.

Invented in the 1930s, this cheese was said to resemble Port Salut and was, for a time, named Danish Port Salut. In fact, it is a much more interesting cheese than Port Salut. In the 1950s it was renamed for a long-forgotten cheese made by the monks of Esrom.

Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks.