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 (and still can be found) packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to "breathe". The Slow Food Movement has created a Cheddar Presidium, claiming that only three cheeses should be called "original Cheddar". Their specifications, which go further than the "West Country Farmhouse Cheddar" PDO, require that Cheddar cheese be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. The Cheddar cheese name is used internationally; its name does not have a PDO, but the