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
Schuman Cheese Schuman Cheese Schuman Cheese, previously known as Arthur Schuman Inc, is the largest US importer of Italian cheeses. Schuman Cheese was set up by Arthur Schuman, in 1945 as a family business with his sons Jerome and Howard. A year later the New York based cheese importing company became Arthur Schuman, Inc. In 1948, a relationship with Argentina was established for importing South American cheeses. In 1956 the company became Roquefort Cheese’s sole agent. The company has since then also acquired Grater Inc., Lake Country Dairy, Madison Cheese, Robin Packing, Polser, Imperia Foods, and a Blue Cheese production factory in