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
Oxford Blue (cheese) flavour. It has been described as a "French-style English blue" that can be used "as an alternative" to Stilton cheese", and as similar to Dolcelatte and St Agur cheeses, with a less strong flavour than Roquefort or Stilton. Oxford Blue was created by French baron Robert Pouget in 1995. It was initially produced by Hartington Creamery in Derbyshire until 2009, when the creamery closed, and subsequently in Carmarthenshire, Wales. In 2013, efforts began to start producing Oxford Blue at a new, small dairy in Burford, Oxfordshire, which was developed in a converted barn. At the Burford site in 2013, Pouget