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
Cabrales cheese sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law. Traditionally, Cabrales was sold wrapped in the moist leaves of "Acer pseudoplatanus" (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO "Queso de Cabrales". Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved