Frederic Melton
Blue Castello is a variety of blue cheese produced in Denmark. It is made from cow's milk and has a mild, spicy flavour. The cheese was first produced in the 1960s by the Tholstrup Cheese Company, one of the oldest cheese-producing companies in Denmark, which was established in 1893 by Rasmus Tholstrup. Today, Castello cheeses are crafted by talented cheesemakers across Denmark and around the world. Blue Castello has won several awards, including the American Culinary Institute Gold Medal Best Taste Award and the Wisconsin Cheese Makers World Championship Contest.
| Characteristics | Values |
|---|---|
| Country of origin | Denmark |
| Manufacturer | Tholstrup Cheese Company |
| Texture | Creamy |
| Flavour | Mild to sharp |
| Type of milk used | Cow's milk |
| Rind | No rind |
| Colour | White with blue veins |
| Pairing | Fresh pear, citrus fruit, walnuts, grapes, honey, red wine |
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What You'll Learn
Castello:Rosenborg Blue Cheese
The Rosenborg Blue Cheese is a traditional Danish blue cheese, made from cow's milk. It has a creamy profile of intricate flavours and a smooth texture. The blue mould in the cheese is created by piercing the rind with steel needles, allowing the mould to develop and breathe from the centre. The cheese is then aged, fostering its marbling and achieving a soft and pliable texture.
The Castello brand was established in 1893 by Rasmus Tholstrup of Denmark, and his son Henrik expanded the brand by purchasing several dairies in Denmark in 1958. The Tholstrup Cheese Company, one of the oldest cheese-producing companies in Denmark, first produced the Castello Blue Cheese in the 1960s.
Today, Castello continues to produce a range of blue mould cheeses, including Creamy Blue, Danish Blue, and Double Crème Blue. These cheeses are made using milk from local cattle in Denmark and are known for their creamy profiles and intricate flavours. The blue mould in these cheeses is developed by piercing the cheese with thin needles or skewers, allowing oxygen to reach the inside and the mould to mature.
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Castello's history
Castello cheese was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a Swedish dairy and produced the popular Bianco cheese, followed by the Castello cheese, a white cheese that was developed over ten years before its debut. In 1958, Henrik expanded the cheese brand by purchasing several dairies in Denmark. After four years, the number of Castello cheeses produced per day had increased to 2,200. In 1963, Henrik received the Danish Cheesemonger's award for his efforts in making Danish cheese production highly successful. By then, 60,000 Castello cheeses were being produced every day.
In the 1960s, the Tholstrup Cheese Company, one of the oldest cheese-producing companies in Denmark, began producing Castello Blue cheese. This soft cheese is made from cow's milk and has a mild, spicy flavour. The company also produces a variety of other cheeses, including Havarti, Cheddar, Gouda, Danish Blue, and Camembert.
Castello Creamy Blue, a classic in its own right, was first introduced in 1969. It has a smooth, velvety texture and a slightly sharp and salty taste. It is best paired with grapes, honey, and red wine. The traditional methods of making Creamy Blue are still maintained today, ensuring consistent quality.
Castello:Rosenborg, a traditional Danish blue cheese, has won numerous awards, including the American Culinary Institute Gold Medal "Best Taste" Award and the Wisconsin Cheese Makers World Championship Contest for the World's Best Blue Cheese.
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How Blue Castello is made
Blue Castello is a variety of blue cheese, which is any cheese made with the addition of cultures of edible moulds that create blue-green spots or veins throughout the cheese. Blue Castello is a triple cream blue cow's milk cheese with a mildly spicy flavour. It is believed that blue cheese was discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels that favoured the growth of harmless moulds.
Blue Castello was first produced in the 1960s by the Tholstrup Cheese Company, one of the oldest cheese-producing companies in Denmark. The curds are dipped in saltwater, drained, and placed in moulds. The cheese is then punctured with tiny holes and brought into the ripening room, where it stays for about 15 days. It is then washed, cut, packed, and put in a "cooling room" for about a week at a temperature close to freezing. The washed rind hosts various moulds that contribute to the cheese's flavour.
Blue Castello is similar to other blue cheeses such as Cabrales, Danablu, Gorgonzola, Roquefort, and Blue Stilton, which are protected by their designated names and can only be labelled as such if they are made in a particular region. For example, Gorgonzola, a whole milk, white, and "uncooked" cheese, takes its name from the village of Gorgonzola in Italy where it was first made. Similarly, Roquefort is believed to have originated when a young boy left his bread and ewes' milk cheese in a cave, and upon returning months later, found that the mould (Penicillium roqueforti) had transformed it into Roquefort.
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Serving suggestions
Blue Castello is a variety of blue cheese produced in Denmark. It was first made in the 1960s by the Tholstrup Cheese Company, one of the oldest cheese-producing companies in the country. The company was established in 1893 by Rasmus Tholstrup, and his son Henrik later expanded the brand by purchasing several dairies in Denmark.
When it comes to serving Blue Castello, there are several suggestions to consider. Firstly, it is recommended to remove the cheese from the refrigerator about half an hour to one hour before serving to bring it to room temperature. This ensures the cheese is enjoyed at its optimal texture and flavour.
Blue Castello, being a blue mould cheese, pairs well with certain foods and drinks. The cheese has a creamy, crumbly texture and a mildly spicy, sharp, and salty taste. Toasted rye bread, fresh pears, and roasted nuts complement these characteristics. Alternatively, it can accompany seared game or be used as a topping for baked potatoes. For a classic combination, serve Blue Castello with grapes, honey, and red wine.
When serving Blue Castello as part of a cheese platter, consider the amount of cheese to provide. The quantity of cheese served can vary depending on whether it is being offered as a snack, for lunch, or after dinner. The shape of the cheese can also be taken into account when cutting it, as different shapes can highlight the various layers of flavour in the cheese.
Lastly, while not specific to Blue Castello, it is worth noting that blue cheese, in general, has a protected designation of origin in the European Union. This means that certain varieties, such as Danablu, can only bear their names if produced in specific regions. This may influence serving suggestions, especially when creating a themed cheese platter or considering cultural influences in the serving suggestions.
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Awards and recognition
Denmark produces a variety of cheese called Blue Castello. This creamy, mild, blue-veined Danish cheese has won several awards and received recognition worldwide for its unique flavour and quality.
Blue Castello, produced by Arla Foods, has been a recipient of multiple awards at the World Cheese Awards. In 2018, it won a Silver Award in the Blue Cheese category. The cheese also received a Super Gold award at the same event in 2016, an award given to only 16 cheeses out of 3000 entries. This award recognised the cheese's flavour, texture, and overall quality, placing it in the top 0.5% of cheeses globally.
The cheese has also been recognised at the International Cheese Awards, winning a Bronze award in 2017. This award further cemented Blue Castello's reputation as a high-quality, internationally-acclaimed cheese.
In addition to these accolades, Blue Castello has received numerous awards at national-level cheese competitions in Denmark and across Europe. These awards highlight the cheese's consistent quality and flavour, as well as its popularity among consumers and experts alike.
The unique flavour and texture of Blue Castello, a result of its careful crafting and veining process, have made it a favourite among cheese connoisseurs and enthusiasts worldwide. Its recognition and awards showcase the high standards and expertise of Danish cheese-makers, contributing to Denmark's reputation as a producer of fine, award-winning cheeses.
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Frequently asked questions
Denmark produces Blue Castello cheese.
Blue Castello is a soft cheese made from cow's milk.
Blue Castello is a mild cheese with a creamy profile of intricate flavours and a smooth texture.
