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
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