Castello Creamy Blue Cheese 150 g

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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: World's Best Blue Cheese – Extra Creamy Danish Blue Cheese, Rosenborg® brand. While some form natural rinds during maturation, most blue mold cheeses have no rind. Instead, the flavors that normally accumulate around the exterior can be found across the entire body. Types of blue mold cheeses

Italian, charming and beautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue. When left to sit, the mixture curdles the milk, producing a firm curd that is then cut and milled. The broken curd is ladled into moulds and drained of excess whey, followed by a brine consisting of salt and water. Before it is ready to age, the cheese is pierced with steel needles, leaving room for the blue culture to breathe and develop. Aging takes about 60 days, producing a smooth and velvety wheel of Danish Blue cheese. Taken fresh from the pasture, the milk is pasteurised and prepared in large vats. To help foster the blue veins, blue culture is mixed with the milk, along with a combination of enzymes and rennet to trigger coagulation. In mid-Jutland, Danish Jersey and red-pied cows provide fresh milk to the Gjesing dairy. The pasteurised milk is poured into traditional open vats, with added enzymes and a special blend of cultures encouraging the development of blue mould. Once the milk has curdled with the help of rennet, it is cut and milled to release excess whey, allowing for a smoother consistency. Placed in moulds, the curd is drained once more, before finally receiving a coating of salt to shield it from unwanted mould. Workers then pierce the rind with steel needles, allowing the mould to develop and breathe from the centre of the cheese. After the aging process, the cheese has fostered its marbling and achieved its soft and pliable texture. Substitutes for Creamy Blue

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First introduced in 1969, the traditional ways of making the Creamy Blue are still maintained today, ensuring the same level of quality. A harmonic blend of light aromas and mild flavours make this cheese a nuanced and intricate experience worthy of sharing or enjoying on your own. Having a milder profile than a Danablu, it is the perfect choice for audiences that are unversed in blue mould cheeses. Adopting traditional French recipes for making blue mold cheese, dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. Traditional Danish Blue is milder than the likes of Roquefort and is favored for being better suited to sensitive palates. Looking further south, the Italian Gorgonzola presents itself as a charismatic take on a blue mould cheese. Slight salty, it can range anywhere from mild to brash in flavour, offering vivid contrasts when paired with pasta dishes and zesty marmalade.eautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue.

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 remarkable popularity both in Denmark and abroad.” Castello was acquired by Arla Foods, who expanded Castello into cheese markets in North America. Wisconsin Cheese Makers World Championship Contest: World's Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Castello is a brand of cheeses produced by Arla Foods amba, a Danish agricultural marketing cooperative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. [1]This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Wisconsin Cheese Makers World Championship Contest: 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand.

The quintessence of fine dining since its origin, Castello Traditional Danish Blue cheese exudes self-indulgence at the highest level. Also known as Danablu, the cheese is made using cow’s milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavors are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses. 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. Forever sealed as a testament to the Danish dairy, Traditional Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mold cheeses boast qualities akin to this Danish classic. Forever sealed as a testament to the Danish dairy, Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mould cheeses boast qualities akin to this Danish classic.With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios. Castello Double Crème Blue Pair Danish Blue with seared beef, veal or pork steak, allowing it to melt in, or serve it in soups, pastas or stews for an extraordinarily creamy consistency. Enjoyed cold, zesty apple, dark chocolate and pear stand in great contrast and complement the flavors beautifully by subduing the sharper tones of the cheese – a great way of introducing skeptic audiences to blue cheese. How Danish Blue is made Holding its own among the long lineage of blue mould cheeses, being able to discern between the seemingly subtle differences is crucial when looking to replace your Creamy Blue. Taken fresh from the pasture, the milk is pasteurized and prepared in large vats. To help foster the blue veins, blue culture is mixed with the milk, along with a combination of enzymes and rennet to trigger coagulation.