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
Stilton cheese such as Edam or Port-Salut. "White Stilton" has not had the "Penicillium roqueforti" mould introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is a crumbly, creamy, open textured cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses and has even been used as a flavouring for chocolate. Huntsman cheese is made with both Blue Stilton and Double Gloucester. A 2005 survey by the British Cheese Board reported that Stilton seemed to cause unusual dreams, with 75% of