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Esrom Cheese Making Recipe

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Esrom has a thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, outer skin. The Smell is mild, acidic, aromatic with hints of surface ripening. This aromatic from the surface ripening can become dominant as the cheese ages. Esrom is a trappist-style traditional, creamy, semi-soft cheese made from cows milk. The cheese is named after an abbey where Cistercian monks first made it in the 12th century near the village of the same name. The recipe was rediscovered in the 1930s and since then has achieved quite a bit of popularity.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of 2% or Whole Milk (Not UltraPasteurized)
  • 1/4 tsp Aroma B or Flora Danica Culture
  • 1/64 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 3.4 ml (just under 3/4 tsp) Single Strength Liquid Rennet
  • Salt and Calcium Chloride for Brine
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M19 Large Tomme Cheese Mold - If making a 2 gallon batch use an M3 Small Hard Cheese Mold
  • Cheese Press
  • Butter Muslin
  • Draining Mat