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
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