Esrom is a Danish Trappist-style semi-soft cow's milk cheese with a pungent aroma and a full, sweet taste.

For production I used:
-10l of milk pasteurized at 65*C for 30 minutes
-2ml of calcium chloride
-2ml calf rennet 1:17000
mesophilic cultures:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
brevibacterium linens
brine:    • Jak zrobić solankę do sera  

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