Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavor. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture. Commonly used as a table or melting cheese, it is also good in casseroles or sandwiches and is similar to havarti or Saint Paulin. Because of its bold flavor, it goes well with dark beers and red wines. It is slow ripened from a starting culture for a period of 10 to 12 weeks, then cured in rectangular moulds. It has a waxy yellow-brown rind.
It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The process for making esrom was rediscovered in 1951.
'Esrom' is protected under EU law with PGI status.