Castello cheeses remarkable popularity both in Denmark and abroad.” Castello was acquired by Arla Foods, who expanded Castello into cheese markets in North America. Castello blue cheeses were developed in the 1960s. The curds are dipped into salt water, drained, and put into molds. 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 molds that add to the cheese's mildly spicy flavor. It
Castello Normanno (Aci Castello) currently a museum. The town of Aci Castello developed around the castle, which was built in 1076 by the Normans upon the foundations of a 7th-century Byzantine fortification. In 1169, Aci Castello started to expand after an eruption of Mount Etna made the towns in its vicinity uninhabitable. The castle later became the property of the Bishops of Catania. In 1296, Roger of Lauria, admiral of the Aragonese fleet during the War of the Sicilian Vespers, was granted the fief of Aci and its castle as a reward for his faithful service to King Frederick III of Sicily. When relations