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
Cherni Vit cheese commercially available in Bulgaria or commercially exported from the country. This is due to administrative hindrances which prohibit farms from the direct sale of dairy products unless they are approved by the veterinary services. The Cherni Vit cheese variety is made from sheep milk using a basic technology. The specific natural and weather conditions of the Balkan Mountains near the village of Cherni Vit are very important for its production. It is a very soft cheese with a dense, hot taste and a specific, rich aroma. The cheese is silvery white on the inside and covered by a naturally formed