Castello cheeses 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. Thirty years later, 60,000 Castello cheeses were being produced every day. In 1963, Henrik received the Danish Cheesemonger’s award, having made “A tremendous effort by introducing the new Castello cheese, which has made Danish cheese production highly successful and in a few years has gained
Blue cheese and the secondary fermenters, "Penicillium roqueforti", take over and break the lactic acid down, maintaining a pH in the aged cheese above 6.0. As the pH rises again from the loss of lactic acid, the enzymes in the molds responsible for lipolysis and proteolysis are more active and can continue to ferment the cheese because they are optimal at a pH of 6.0. "Penicillium roqueforti" creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mold is able to grow along the surface of the