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
Blue cheese step is ripening the cheese by aging it. The temperature and the level of humidity in the room where the cheese is aging is monitored to ensure the cheese does not spoil or lose its optimal flavor and texture. Blue cheese undergoes the aforementioned steps with an added twist that gives it its unique look of blue streaks found all throughout. The blue veins are a result of adding the molds "Penicillium roqueforti" and "Penicillium glaucum" to the cheesemaking process, often introduced after the curds have been ladled into containers in order to be drained and formed into a full