Description and composition of Esrom cheese, features of its production. Benefits and harms from use. Cooking recipes.
Esrom is a semi-hard cheese made from cow's milk. Differs in persistent spicy aroma. It was first produced in Denmark, from where it spread throughout the world and gained popularity. The head weight is 1.5 kg. It is packaged in a rectangular shape and wrapped in aluminum foil. The flesh is oily and beige in color, while the rind is light brown. It is rubbed with paraffin to increase shelf life. Accordingly, the peel must be removed before use. The dairy product has many “eyes”, but they are small. The taste of young cheese is creamy and salty. Over time, it acquires a sharp note.
How is Esrom cheese made?
The ripening period for this type of cheese is approximately 10-15 weeks. During this time, the cheese must be washed regularly to create favorable conditions for red mold to grow on the surface.
Stages of preparation of Esrom cheese (calculation for 2 kg):
- Heat 16 liters of milk to 32 degrees. Add 1/8 tsp. bacteria for quick ripening of cheese and 1/2 tsp. lactic acid cultures. Place them gently on the bottom. Try not to shake the milk. Leave the pot for half an hour.
- 3/4 tsp dilute calcium chloride in 50 ml of cold water. Add the mixture to the milk. Shake the liquid thoroughly, rewarm with a towel and let it brew for 40 minutes at 32 degrees.
- Pierce the curd with a knife and lift to the surface. If it cracks, cut into small cubes. But with a slight break, you should wait another 5-10 minutes.
- Drain 1/3 of the whey. Pour in water heated to 32 degrees instead. Start heating the curd at 35 degrees. Stir without stopping for a quarter of an hour. Remove the saucepan from heat and continue stirring for another 15 minutes. Let it settle at the bottom.
- Pass the curd and whey through the gauze layer. Place a baking tray in a 30 liter container with a perforated dish on top of it. Cover it with gauze. Distribute the curd and collect in a bag. Cover and press down with weights. Leave it on for 6 hours.
- Remove the cheese from the cheesecloth and reposition it. Screw the bag back on and press down with weights. Let it stand for another 6 hours.
- Take up the preparation of the brine: mix water and salt in a ratio of 5 to 1. Heat the water until the salt dissolves, and then let it cool to 13 degrees. Place the cheese in the brine for 12 hours. Change its position after 6 hours.
- Remove the cheese onto a baking rack. Leave it to dry at room temperature for a day.
- Place a bamboo sushi wicker in a container, top with cheese and cover. It is necessary to keep the dairy product at 16 degrees and 90% humidity for about 60 days. Turn the cheese daily for the first week and every other day later. Wipe the surface regularly with a cloth dampened with saline solution.
- At the end of the appointed time, the cheese will have a creamy texture, and the rind will take on a rich orange color. Pack Esrom in aluminum foil.
Read also how Blue Castello cheese is made.
Composition and calorie content of Esrom cheese
At the moment, the calorie content of Esrom cheese and the exact amount of BJU are unknown. However, based on the fact that the product is prepared on the basis of cow's milk, it is obvious that the composition includes such minerals as iron, potassium, calcium, magnesium, chromium, phosphorus, chlorine, sodium, aluminum, iodine, fluorine, cobalt, manganese, copper, molybdenum, tin, selenium, sulfur, strontium and zinc. They regulate the activity of all body systems, take part in water-salt metabolism, are necessary for physical and mental activity.
Among the vitamins in Esrom cheese are retinol, thiamine, riboflavin, choline, pantothenic acid, pyridoxine, folic acid, cyanocobalamin, ascorbic acid, vitamin D, vitamin E and B vitamins. They improve vision, strengthen intercellular membranes, accelerate bone growth and prevent muscular dystrophy.
Among the essential and nonessential amino acids in Esrom cheese are valine, aspartic acid, methionine, isoleucine, serine, lysine, tyrosine, alanine, histidine, arginine, threonine, leucine, tryptophan, glutamic acid, phenylalanine, proline, glycine and cysteine. Thanks to them, vitamins and minerals are absorbed faster, the production of antibodies is accelerated, and the cells receive the required amount of oxygen.
The dairy product also includes lactose, galactose and dextrose. They serve as a kind of fuel for the body. These digestible carbohydrates accelerate metabolic processes, restore a favorable microflora in the gastrointestinal tract, have a positive effect on the central nervous system and prevent the occurrence of cardiovascular diseases.
The benefits of Esrom cheese
Cheese contains more protein than meat. Therefore, it is recommended to include it in the diet of pregnant and lactating women, as well as children. A small piece is able to fill the daily requirement of the body.
Also, the benefits of Esrom cheese are as follows:
- Acceleration of healing of wounded skin areas - the components of the dairy product take an active part in the formation of new cells, stimulate blood clotting, give the epidermis elasticity and restore the lipid layer.
- Positive effects on the digestive system - minerals stimulate metabolism, improve the absorption of nutrients and remove toxins. The chair becomes stable.
- Normalization of the nervous system - A piece of Esrom cheese will ensure a sound and restful sleep. Nutrients affect the conductance of neurons in the central and peripheral nervous system.
- Strengthening connective and bone tissues - calcium and phosphorus included in the product take an active part in the structure of muscles, accelerate their growth and restore cells. Cheese prevents brittle bones, arthritis, osteoporosis, gout and tendon inflammation.
- Improving working capacity and activating brain processes - due to the presence of vitamin B12, the dairy product accelerates the formation of red blood cells. They, in turn, transport oxygen to all cells.
- Acceleration of metabolic processes - Esrome contains beneficial bacteria that help break down nutrient compounds faster and burn unwanted calories.
- Beneficial effect on the epidermis - the components of the cheese strengthen the hair structure, stimulate the growth of nails and smooth the fine mesh of wrinkles. Amino acids restore water-salt balance and prevent dehydration.
- Strengthening the immune system - micro and macro elements facilitate the fight against viral, infectious and bacterial agents, disinfect wounds.
- Stabilization of the circulatory system - the components of the cheese knock out cholesterol plaques from the vessels, make them elastic and increase the tone. The product significantly reduces the risk of atherosclerosis, pericarditis, stroke and endocarditis.
The minerals in Esrom cheese stimulate the production of certain hormones and accelerate protein synthesis.
Read more about the benefits of Butterkese cheese
Contraindications and harm to Esrom cheese
In addition to a positive effect on the body, a dairy product can also have a negative effect. Try not to exceed the daily allowance (it is 50 g) to avoid poisoning, heaviness in the stomach and nausea.
Esrom cheese can be harmful in such conditions:
- Individual intolerance to the components - possible disorders of the gastrointestinal tract, stool disorders, redness on the skin, irritability, frequent urination and changes in blood pressure.
- Ulcer or gastritis - the chemical composition can provoke increased gas production, bloating, nausea and heartburn. Painful sensations will lead to a deterioration in appetite and a rapid decrease in body weight.
- Hypertension - the patient will have headaches, heart palpitations, tinnitus, increased sweating and facial flushing. As a result, performance will decrease, vision will deteriorate and irritability will increase.
- Kidney problems - a large amount of phosphorus and sodium contained in the composition of the product can hinder the functioning of the kidneys. There will be back pain, nausea accompanied by vomiting, dry skin, fever, and changes in urine.
It is advisable to consult with a qualified specialist before using this type of cheese. You may have an allergic reaction to it.
Esrom cheese recipes
Esrom cheese is served as an independent appetizer for red and white wines, champagne, dark beer or cider. It can be used to make sandwiches, canapes, pizzas, omelets and hot meals.
Below are some unusual Esrom cheese recipes that your family will love:
- Potato baskets … Pass 300 g of peeled potatoes through a coarse grater and remove the starch. Add chicken egg, freshly ground black pepper, salt and grate 50g Esrom cheese. Knead the potato dough thoroughly and spread over the silicone molds. Place in an oven preheated to 180 degrees for 40-50 minutes. In the meantime, get busy with the stuffing. Cut 80 g of shallots into thin slices, sprinkle with balsamic vinegar and sprinkle with sugar. Remember with your hands to eliminate excess bitterness. Place the onions in the first layer in the baskets. Bone off 200 g of salted herring fillet and chop into cubes. Spread them out with the next layer. Boil 2 chicken eggs and chop finely. Combine them with grated pickled cucumber, minced 2 cloves of garlic and 2 tbsp. l. mayonnaise. Grate 50 g of Esrom cheese and 30 g of curd cheese. Mix all ingredients until smooth. Distribute them in baskets and sprinkle with chopped herbs.
- Chicken liver with creamy sauce … Carrots and onions are peeled and passed through a grater. Sprinkle a frying pan with plenty of olive oil, heat it up and lay out the onion. Fry over low heat for about 5 minutes and stir regularly. Then add the carrots and fry for another 5 minutes. 700 g of chicken liver is washed under running water, dried with paper towels and chopped into small pieces. Fry the meat with vegetables for about 7 minutes. Glove and salt at your own discretion. Then cover the pan with a lid, put on a small fire and simmer for 10 minutes. Meanwhile, rub 70 g of Esrom cheese. Combine it with 50 g of sour cream, 100 ml of cream, 1 tsp. universal seasoning and 100 ml of filtered water. Pour the cheese-cream sauce into a frying pan and mix thoroughly. Stew the ingredients over low heat for about 10 minutes. Serve in deep bowls.
- Caprese salad … Cut 2 large tomatoes into thin slices. Tear a bunch of fresh green basil with your hands. Add 200 g of the grated Esrom cheese. Sprinkle the ingredients with olive oil. Season with salt, oregano and freshly ground black pepper. Stir well and serve.
- Ossetian pies … Heat 400 ml of kefir, add 1.5 tsp. yeast, 1 tbsp. l. sugar and 1 tsp. salt. Pour in a tablespoon of melted butter and a tablespoon of olive oil. Sift 500 g of wheat flour into the liquid and start kneading the dough for 10 minutes. Cover it with plastic wrap, wrap it up with a warm blanket and leave for an hour and a half. Pass 250 g of Esmer cheese and 250 g of sheep cheese through a grater. The dough will increase several times. Crumple it slightly and divide it into 3 equal parts. Roll each into a flat cake and spread the grated cheese over the middle. Fold and pinch the edges, thus forming the pressed balls. Spread them over the baking sheet and make small cuts on top with a sharp knife. Let the dough sit for 10 minutes. Then brush it with whipped yolk and place in an oven preheated to 180 degrees for a quarter of an hour. Brush the ruddy pies with butter and place in a stack. Leave it on for 5-7 minutes to soak in the juice and serve warm to the table.
- Lavash pie … Pass 500 g of unsalted feta cheese and 100 g of Esrom cheese through a coarse grater. Beat in an egg to them, add 30 g of chopped greens, salt and pepper. Mix the ingredients thoroughly. Unroll the pita bread and spread the cheese filling over the entire surface. Roll it into a thin roll and cut into small pieces (4-5 cm each). Cover the baking dish with pita bread, and distribute the rolls on top (cut up). Sprinkle the remaining grated cheese on the dish, add 40 g of butter. Place in an oven for half an hour at 190 degrees.
- Fish with tomato-cheese crust … Cut 300 g tomatoes into small slices. Pass 100 g of Esrom cheese through a grater. Add 50 g sour cream and 50 g mayonnaise to the ingredients. Season with salt and pepper at your own discretion. Stir the mixture until smooth. Cut 500 g white fish fillets into small pieces. Spread them over the oiled bottom of the baking dish. Put the tomato cheese mass on top. Send the dish into an oven preheated to 190 degrees for half an hour.
- Pita bread … Chop the onions finely. Pass the fresh cucumber, 50 g of Esrom cheese and boiled eggs through a coarse grater. Chop up a bunch of fresh herbs. Remove the bones from the herring fillet and chop into small pieces. Unfold a sheet of pita bread and brush with 180 g of processed cream cheese. Spread the filling over the entire surface. Wrap the pita bread in a roll. Cut it into small portions, cover with plastic wrap. Put in the refrigerator for half an hour.
Note! Esrom cheese will add spicy notes to fruit and vegetable salads.
Interesting facts about Esrom cheese
It is believed that the cheese recipe was invented in 12 tbsp. Cistercian monks. The name of the dairy product comes from the name of their monastery located in the northern village of Denmark. During the Reformation, it was destroyed, and Esrom ceased to be produced.
The original recipe was restored in 1937 by the State Dairy Research Institute in the small Danish town of Hillerød. The original controlled denomination was assigned in 1952.
There are different varieties of this cheese. Tarragon, cumin, basil, sage, rosemary, marjoram, garlic and onions can be added to it.
When buying cheese, pay attention to the expiration date. Esrom is stored for no more than 2 months in a refrigerator. No matter how tasty it is, you shouldn't overdo it. Do not forget about the subsequent painful symptoms.
