The Crafting Of Castello Cheese: A Global Affair

Castello is a brand of cheese produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative. Castello was established in 1893 by Rasmus Tholstrup of Denmark, and his son Henrik bought a Swedish dairy and produced the popular Bianco cheese, followed by Castello cheese, a white cheese that was developed over ten years before its debut. Castello blue cheeses were developed in the 1960s, and the brand now markets a variety of cheeses worldwide, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses.

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Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative

In Europe, Castello markets soft ripened cheeses such as Golden and White, Organic Brie, and semi-hard cheeses like Herrgård and Präst. They also produce a range of blue and cream cheeses. In North America, Castello markets Camembert, Brie, and several varieties of blue cheese, including Noble Blue Cheese and Extra Danish Creamy Blue.

Castello's blue cheeses were developed in the 1960s, with a smooth, rich texture similar to Brie. The curds are dipped in saltwater, drained, and put into moulds. The cheese is then punctured with tiny holes and brought into a ripening room for about 15 days. It is then washed, cut, packed, and placed in a cooling room for about a week at a temperature close to freezing. This process allows the washed rind to host various moulds that contribute to the cheese's mildly spicy flavour.

Castello's talented cheesemakers across Denmark and around the world continuously strive to put a creative spin on traditional favourites while using time-honoured techniques. They experiment with hundreds of cheese recipes, crafting cheeses that add to the distinctiveness of the Castello portfolio.

Castello was established in 1893 by Rasmus Tholstrup of Denmark

Today, Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. Castello markets a variety of cheeses worldwide, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses. Castello's blue cheeses are developed by dipping the curds into saltwater, draining them, and putting them into 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.

Castello blue cheeses were developed in the 1960s

Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. The Castello brand was established in 1893 by Rasmus Tholstrup of Denmark, who initially produced a white cheese called Bianco. In the 1960s, Tholstrup Cheese Company, one of the oldest cheese-producing companies in Denmark, developed Castello blue cheese. This soft cheese is made from cow's milk and has a mildly spicy flavour. The curds are dipped into saltwater, drained, and put into moulds. The cheese is punctured with tiny holes and then 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 add to the cheese's flavour.

Castello blue cheeses are marketed worldwide, with some variation in the specific cheeses sold in different regions. For the European market, Castello markets blue cheeses called Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, and Organic Mild. In North America, Castello markets several varieties of blue cheese, including Noble Blue Cheese, Extra Danish Creamy Blue, Soft Blue, and Crumbled Blue Cheese. Castello's blue cheeses have won awards for their taste, including the American Culinary Institute Gold Medal “Best Taste” Award.

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Castello markets a Camembert, a Brie, and several varieties of blue cheese for the North American market

Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. Castello 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, with the purchase of several dairies in Denmark. After four years, the number of Castello cheeses produced per day had increased to 2,200.

In the 1960s, Castello blue cheeses were developed by one of the oldest cheese-producing companies in Denmark, the Tholstrup Cheese Company. The curds are dipped into salt water, drained, and put into moulds. The cheese is punctured with tiny holes and then 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 add to the cheese's mildly spicy flavour. It has a smooth, rich texture much like Brie.

Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses. For the North American market, Castello markets a Camembert, a Brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. Castello's blue cheese was awarded the American Culinary Institute Gold Medal for "Best Taste".

Castello's cheesemakers are based in Denmark and around the world. They are not afraid to experiment while using traditional techniques in the pursuit of new discoveries, crafting cheeses that add to the distinctiveness of the Castello portfolio.

Castello is continuously striving to put a creative spin on traditional favourites as well as its own unique creations

Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus. The brand was established in 1893 by Rasmus Tholstrup of Denmark, who initially produced Castello Blue cheese. This soft cheese is made from cow's milk and has a mild, spicy flavour.

Castello's cheesemakers have developed a range of cheeses, including deliciously creamy mould cheeses and beautifully balanced semi-hard cheeses. The brand's blue cheeses, for example, are made by dipping the curds into saltwater, draining them, and putting them into 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. This process allows the washed rind to host various moulds that add to the cheese's mildly spicy flavour.

Castello markets a range of cheeses worldwide, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses. The brand also offers soft ripened cheeses, such as Golden and White, Organic Brie, and semi-hard cheeses like Herrgård and Präst. Castello's blue cheese varieties include Black, Creamy Blue, Danablu, and Organic Blue.

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