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
Maytag Blue cheese of the Maytag founder. The farm has survived without advertising or a sales staff. In February 2016 Maytag issued three recalls with the FDA for possible contamination with Listeria monocytogenes, and subsequently stopped production and shipping for several months. In November 2016 operations resumed and a new fall catalog was issued. As of September, 2017, sales have resumed. The process for making Maytag Blue Cheese was discovered and patented in the United States by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. Roquefort, another type of blue cheese, had been made for hundreds of years in Europe,