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
Gotland Blue in Sweden and in Germany. The cheese is no longer made as the factory in Stånga shut down in 2004. Gotland Blue Gotland Blue (, ) is a cheese that was made in Sweden by the Arla Foods company in the town of Stånga on the island of Gotland. This cheese is often characterized as being somewhere between strong and mild, containing elements of both types. The colour is a pale yellow, with no holes. It is similar to Emmentaler in texture, but has a flavour reminiscent of stronger cheeses. The cheese is cube shaped and covered in a blue