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
Castello Normanno (Aci Castello) currently a museum. The town of Aci Castello developed around the castle, which was built in 1076 by the Normans upon the foundations of a 7th-century Byzantine fortification. In 1169, Aci Castello started to expand after an eruption of Mount Etna made the towns in its vicinity uninhabitable. The castle later became the property of the Bishops of Catania. In 1296, Roger of Lauria, admiral of the Aragonese fleet during the War of the Sicilian Vespers, was granted the fief of Aci and its castle as a reward for his faithful service to King Frederick III of Sicily. When relations