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
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