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
Creole cream cheese National World War II Museum. Mam's House of Ice in Houston offers Creole Cream Cheese ice cream. Baskin Robbins offered the flavor in 2011/2012. In April 2013, Blue Bell Creameries re-released the flavor in Louisiana and the Mississippi Gulf Coast region, and in 2018 released the flavor again in the Pine Belt area of Mississippi, most notably in the Ramey's supermarket chain. Another version is made by New Orleans Ice Cream Company. Creole cream cheese Creole cream cheese is a form of farmer cheese that is traditional in the New Orleans area. It is made from skim milk, buttermilk and