Washed rind Cow’s milk

Esrom

also called Danish Port Salut

A monastery-style washed rind that smells louder than it tastes.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Revived in the 1930s from a recipe attributed to the Benedictines at Esrum Abbey, Esrom is Denmark's washed-rind contribution: a brine-bathed rind that develops the usual orange bacterial bloom and the usual barnyard smell.

The eating is far gentler than the aroma promises — buttery, mildly savoury, with the faintest ammoniac lift at the rind. It is a good first washed rind for someone who thinks they dislike washed rinds.

Tastes of

butter cured meat toasted grain a mild farmyard edge

Put it next to

Dark lager Pickled onion Pumpernickel Gewürztraminer