Modern Esrom is the reinvention of the cheese that went extinct in the 16th century. Named for an abbey in Nordseeland Denmark, the Trappist-style, raw milk cheese died out after the monastary that made it was closed in 1559. After the Second World War, cheese scientists somehow believed they had recreated it. Whether they had detailed recipes to produce it or had bits of 400 year-old cheese lying about to sample is doubtful. Most likely they had a short description of this pungent wash-rind cheese and came up with a suitable stand-in.
The taste is not my favorite. The smell is a little strong, like Limberger, but the flavor is less funky though still strong. A little oniony. The texture is semi-soft with holes like Havarti.

Name: Esrom or Esrum
Type of Milk: Cow, Unpasteurized
Type: semi-soft
Produced in: Denmark
Date Purchased: 12/27/2006
Date Eaten: 12/31/2006
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $8.99/lb.