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 Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg brand. 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “Best of Class.” Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” Castello cheeses Castello is a brand of cheeses produced