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 enzyme, rennet, plays in removing the hairy layer in the casein micelle. Rennet is an enzyme that cleaves the κ-casein off the casein micelle, thus removing the strain that occurs when the hairy layer entangles. The casein micelles are then able to aggregate together when they collide with each other, forming the curds that can then be made into blue cheese. "Penicillium roqueforti" and "Penicillium glaucum" are both molds that require the presence of oxygen to grow. Therefore, initial fermentation of the cheese is done by lactic acid bacteria. The lactic acid bacteria, however, are killed by the low pH