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
Green cheese shibboleth makes reference to it: "Bûter en brea en griene tsiis, hwa't dat net sizze kin is gjin oprjuchte Frys." meaning "Butter and bread and green cheese, who can't say that is no true Frisian." The veins of most blue cheese are in fact a dark bluish-green. There are several varieties of cheese which are actually green or pale green in colour. Green cheese varieties include: Other cheeses exist which are wholly or partly green in colour due to the addition of herbs. Green cheese Green cheese is a fresh cheese that has not thoroughly dried nor aged, which is