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
Dovedale cheese Hartington Creamery in Derbyshire, a version is also produced by the "Staffordshire Cheese Company" in Cheddleton, Staffordshire. Dovedale cheese Dovedale, sold as Dovedale Blue, is a blue cheese. It is named after the Dovedale valley in the Peak District, near where it is produced. Dovedale is a soft, creamy cheese with a mild blue flavour. It is made from full fat cow's milk. Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour. In 2007, Dovedale was awarded Protected designation of origin (PDO) status, meaning that it must be traditionally