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
Oxford Blue (cheese) encountered an initial problem of having nowhere to dispose of waste whey, a byproduct of the cheese's production, which was at around each month. The problem was solved by the introduction of an anaerobic digester to process the whey. In April 2013, around five tonnes of Oxford Blue were produced monthly. In 2015 the cheese was distributed by the Oxford Cheese Company. Oxford Blue (cheese) Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. Oxford Blue was created by French