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
Castello cheeses has a smooth, rich texture much like Brie. American Culinary Institute Gold Medal “Best Taste” Award: According to a blind taste test conducted by American Culinary Chefs (ACC), the nation’s best tasting imported Blue cheese is Castello-Rosenborg. Castello-Rosenborg has been honored as the best tasting by ACC five consecutive years. American Tasting Institute: Castello-Rosenborg Danish Blue Cheese, Extra Creamy Danish Blue Cheese, and Mellow Blue Danish Cheese won “Gold Medal” and “Best of Show.” Wisconsin Cheese-Makers World Championship Contest: 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese –