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
Egyptian cheese with less use of goat and sheep milk than in other countries of the region. Damietta on the Mediterranean coast was the primary area where cheese was made for consumption in other parts of the country. Damietta was well known not just for its buffaloes but also for its "Khaysiyya" cows, from which "Kaysi" cheese was made. "Khaysi" cheese is mentioned as early as the eleventh century A.D. A fifteenth century author describes the cheese being washed, which may imply that it was salted in brine. It may therefore have been an ancestor of modern "Dumyati" cheese, produced today in