Castello cheeses cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple-cream blue cow's milk cheese. Castello was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a
Shropshire Blue Blue, is now also being made in the county of Shropshire in a small artisan dairy. Ludlow Blue uses carotene as a colouring agent rather than annatto, which makes the colour more yellow. Shropshire Blue is a blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. "Penicillium roqueforti" produces the veining. The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent. Made in a similar way to Stilton, it is