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
Cheddar cheese is made in the dairy". His wife and he were behind the introduction of the cheese into Scotland and North America. His sons, Henry and William Harding, were responsible for introducing Cheddar cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand, respectively. During the Second World War, and for nearly a decade after, most milk in Britain was used for the making of one single kind of cheese nicknamed "government Cheddar" as part of war economies and rationing. This almost resulted in wiping out all other cheese production in the country. Before the First