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
Shropshire Blue Blue, is now also being made in the county of Shropshire in a small artisan dairy. Ludlow Blue uses carotene as a colouring agent rather than annatto, which makes the colour more yellow. Shropshire Blue is a blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. "Penicillium roqueforti" produces the veining. The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent. Made in a similar way to Stilton, it is