Bushra Griffith
Rosenborg Castello is a traditional Danish blue cheese made from pasteurized cow's milk. It is characterized by a sharp, piquant and salty taste. It is a popular cheese that can be purchased just about anywhere in Canada and is commonly found on cheese plates at art gallery openings.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese |
| Brand | Castello |
| Name | Rosenborg |
| Place of Origin | Denmark |
| Milk Source | Cow |
| Pasteurized | Yes |
| Texture | Crumbly, Creamy |
| Taste | Sharp, Piquant, Salty |
| Smell | Piquant |
| Container | Sealed Plastic Triangle |
| Weight | 4 Pounds |
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What You'll Learn
Rosenborg Castello is made from pasteurized cow's milk
Rosenborg Castello is a traditional Danish blue cheese made from pasteurized cow's milk. It was first made in 1927 and is known for its crumbly and extra-creamy texture, abundant blue veining, and sharp, piquant, and salty taste. The cheese is produced by the Danish Arla cheese company, also known as the House of Castello Rosenborg, which was founded in 1893 by master cheesemaker Rasmus Tholstrup.
The process of pasteurization involves heating milk to a high temperature to kill harmful bacteria and extend its shelf life. This technique is commonly used in cheesemaking to ensure the safety and longevity of the final product. By pasteurizing the cow's milk used in Rosenborg Castello, the cheesemakers can maintain the quality and consistency of the cheese.
Rosenborg Castello has become a popular variety of blue cheese, known for its distinctive flavor and texture. It is often used in salads, melted over burgers, or stirred into creamy salad dressings. The cheese is easily recognizable, typically sold in a sealed plastic triangle container, and can be found in many grocery stores and specialty food shops.
The history of the Rosenborg name adds a layer of intrigue to the cheese. It is said to be a reference to a famous castle in Copenhagen dating back to the early 17th century. This unexpected connection between cheese and history is part of what makes Rosenborg Castello a unique and interesting choice for cheese lovers.
Overall, Rosenborg Castello's use of pasteurized cow's milk contributes to its characteristic flavor and texture, making it a popular and accessible choice for cheese enthusiasts around the world.
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It's a traditional Danish blue cheese
Rosenborg Castello is a traditional Danish blue cheese. It is made from pasteurized cow's milk and is characterised by a sharp, piquant, and salty taste. The cheese is produced by the Danish Arla cheese company, also known as the House of Castello Rosenborg. The company was founded in 1893 by master cheesemaker Rasmus Tholstrup, who was known for his relentless pursuit of discovery in cheesemaking.
The process of making Rosenborg Castello involves pasteurising and preparing milk in large vats. Blue culture is then mixed with the milk, along with enzymes and rennet, to trigger coagulation and curdle the milk. The mixture is left to sit, producing a firm curd that is then cut and milled. The broken curd is then ladled into moulds and drained of excess whey before being brined in salt and water. Before it is ready to age, the cheese is pierced with steel needles to allow the blue culture to breathe and develop. This ageing process takes about 60 days, resulting in a smooth and velvety wheel of Danish Blue cheese.
The cheese is known for its white interior with fine streaks of blue veins, resembling Danish royal porcelain. It has a creamy and smooth texture, with a milder flavour compared to other blue cheeses like Roquefort. Rosenborg Castello is a versatile cheese that can be enjoyed in various dishes. It is commonly used in salads, as a table cheese, or melted over burgers.
Rosenborg Castello is just one of the many Danish blue cheeses available, each with its own unique characteristics and flavours. Other notable examples include Danablu, Danbo, and Esrom, which are the only three Danish cheeses that are PGI-marked by the EU, signifying their authenticity and specific production requirements.
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It's known for its crumbly and extra-creamy texture
Rosenborg Castello is a traditional Danish blue cheese made from pasteurized cow's milk. It is known for its crumbly and extra-creamy texture, with abundant blue veining, and a milder intensity than other Danish blues. The cheese is characterised by a sharp, piquant, and salty taste.
The cheese's unique texture and flavour profile can be attributed to several factors, including the rich soil and verdant pastures of Denmark, where it has been made since 1927. The cheese-making process, which involves pasteurisation, also contributes to its distinct characteristics.
Castello, the company behind Rosenborg Castello, was founded in 1893 by master cheesemaker Rasmus Tholstrup, whose relentless pursuit of discovery and passion for setting new standards in cheesemaking continue to influence the brand today. The Rosenborg name is a reference to a famous 17th-century castle in Copenhagen, adding a touch of Danish history to each bite.
Rosenborg Castello's crumbly and creamy texture makes it a versatile cheese that can be enjoyed in various dishes. It is often used in salads, melted over burgers, or stirred into creamy salad dressings. Its sharp and salty flavour adds a distinctive touch to any meal.
The cheese's texture and flavour have garnered worldwide acclaim, with Rosenborg-Castello® Extra Creamy Blue being voted the world's best cheese in 1994 out of 590 other cheeses. Its consistent quality and unique characteristics make it a favourite among cheese enthusiasts and a staple on cheese trays and plates.
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Rosenborg Castello is available in 4-pound blocks
The Rosenborg Castello cheese has a long history, dating back to the rich soil and lush pastures of Denmark. It is produced by the Danish Arla cheese company, also known as the House of Castello Rosenborg, which is the largest and most established maker of Danish Blue Cheese. The company was founded in 1893 by master cheesemaker Rasmus Tholstrup, who was known for his relentless pursuit of discovery in cheesemaking.
This passion for exceptional flavours is reflected in the Rosenborg Castello cheese, which has a complex and indulgent taste profile. The cheese is characterised by its extra-creamy texture and abundant blue veining, creating a delightful complexity in each bite. While it is milder than traditional Danish blue cheese, it still retains a tangy twist, making it a versatile ingredient for various dishes.
Rosenborg Castello is available for purchase in 4-pound blocks on Amazon.com. However, some customers have reported inconsistencies in taste and quality, with some blocks arriving mouldy and tasting bad. It is always advisable to check product reviews and multiple sources before purchasing perishable items like cheese.
It is worth noting that the Rosenborg Castle, a popular tourist attraction in Copenhagen, is unrelated to the Rosenborg Castello cheese. The castle, now state property, houses a museum exhibiting the Royal Collections and artefacts spanning a breadth of royal Danish culture.
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It's produced by the Danish Arla cheese company
Rosenborg Castello is a brand of Danish blue cheese, also known as Danablu. It is produced by the Danish Arla cheese company, which is a Danish-Swedish agricultural marketing cooperative based in Viby, Aarhus. Arla acquired Castello in 2006, and it has since become the biggest maker of imported blue cheese in North America.
Castello was founded in 1893 by master cheesemaker Rasmus Tholstrup, who dedicated his life to cheesemaking. His son, Henrik Tholstrup, shared his passion for cheese and took the family dairy from a small producer to a major player in the cheese industry. In 1958, Henrik purchased several dairies in Denmark, which caused production to skyrocket.
The name Rosenborg has no relation to the cheese itself. Instead, it refers to the Royal Rosenborg Castle in Copenhagen, built in the 17th century by King Christian IV. A picture of this castle is featured on the cheese's label.
Rosenborg Castello is a traditional Danish blue cheese made from pasteurized cow's milk. It is characterised by its crumbly and extra-creamy texture, abundant blue veining, and sharp, piquant, and salty taste. The process of making this cheese involves dipping the curds into saltwater, draining them, and putting them into moulds. The cheese is then punctured with tiny holes and brought into a ripening room for about 15 days. After this, it is washed, cut, packed, and placed in a cooling room for about a week at a temperature close to freezing. The washed rind encourages the growth of various moulds, which contribute to the cheese's mildly spicy flavour.
Rosenborg Castello is a popular choice for salads, cheese trays, and melting over burgers. It is widely available in Canada and is often served at art gallery openings.
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Frequently asked questions
Yes, Rosenborg Castello Danish Blue Cheese is made from pasteurized cow's milk.
Rosenborg Castello Danish Blue Cheese is described as having a sharp, piquant, and salty taste. It is also described as being extra creamy with a crumbly texture.
Rosenborg Castello Danish Blue Cheese is packaged in a sealed plastic triangle container. It is also available in a 4-pound whole cheese block.
Rosenborg Castello Danish Blue Cheese can be purchased from various retailers, including Amazon, Loblaws, and iGourmet. It is widely available in Canada and can also be found in art gallery openings.
