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Esrom cheese is a slightly spongy cheese of a pale buttery colour with a sweet flavour from Denmark.

Named after the Abbey, where it was being made by Cistercian monks in the 12th century, it was forgotten about and only rediscovered in the 1930s.

Rather mild when young (4 weeks) it gets quite pungent with age.

What with? One of these ‘talking point’ type of cheeses for your cheese board, you could simply copy the Danes and have it with fresh radishes, cornichons and cold meats. Drink-wise? Beer or a medium-bodied red like our silky Burgundy Mazets de Saint Victor.

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