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
Cheese slaw prepared using grated cheese, crumbled or cubed cheese, grated carrot, and a mayonnaise dressing. Cheese slaw is very similar to some coleslaw recipes, but is distinguished by the inclusion of cheese. Cheddar cheese is typically used in the salad's preparation, although other cheeses such as blue and Swiss are sometimes used. It often does not contain cabbage, as per coleslaw, although cabbage is occasionally used. Cheese slaw may contain other vegetables, such as chives, spring onions, shallots, parsley, and broccoli. In the United States, cheese slaw is sometimes prepared using blue cheese, and is sometimes used as a hot dog