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
Blue cheese foods. The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium "Brevibacterium linens" is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors. Blue cheese is believed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves, which happen to be favorable environments for many varieties of harmless mold. It was moist in the cave so the