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
Pouligny-Saint-Pierre cheese are left for up to five weeks. Production now occurs all year round although farmhouse manufacturers produce between spring and autumn. Pouligny-Saint-Pierre received AOC status in 1976. 294 tons were produced in 2005 of which 55% was "fermier". Pouligny-Saint-Pierre cheese Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century. The cheese is distinctive, being pyramidal in shape and golden brown in colour with speckles of grey-blue mould, and is often known by the