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
Castello cheeses Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg brand. 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “Best of Class.” Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” Castello cheeses Castello is a brand of cheeses produced