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
Cabrales cheese sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law. Traditionally, Cabrales was sold wrapped in the moist leaves of "Acer pseudoplatanus" (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO "Queso de Cabrales". Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved