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
Maytag Blue cheese Maytag issued three recalls with the FDA in February 2016 "due to possible contamination with Listeria monocytogenes". According to its website, the Maytag facility was closed while undergoing renovations. Maytag Blue cheese Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University independently developed a process for making blue cheese from homogenized cow's milk instead of the traditional sheep's milk. In 1941 production of the cheese was started by Frederick L. Maytag II and Robert Maytag, grandsons of the founder of the Maytag