To love or not to love ... The debate about blue cheese has been going on for decades. Some adore the refined taste with a piquant aroma, others frown on one word, considering the product spoiled.
Lovers of Castello cheeses do not waste time on gastronomic controversy, but enjoy the refined taste and range of products.
Cheese factory in Denmark
Officially, the Castello trademark appeared in Denmark in 1893, although disputes still do not subside, the history of the company began sooner or later. The talented young Rasmus Tolstrup first created an amazing soft cheese with a white moldy crust.
The Danish liked the novelty, and production began to expand. Already the son of the founder of the company acquired several cheese factories in Sweden and Denmark and gradually increased the number of delicacy heads produced to an unthinkable 60 thousand a day.
Novelty - cheese with noble blue mold - appeared only at the beginning of the sixties of the last century. The Danes liked the spicy “blue” cheese, and the factory’s turnover continued to grow.
Over the years, Castello products have received many prestigious international prizes for the development of Danish cheese making and high quality products.
Until 2006, the company remained private, and then became part of the large Arla Foods corporation. After that, Castello cheeses became much more actively exported to other countries.
Products were also appreciated in Russia, and recently the Castello brand assortment began to be produced in our country. This made the choice of a spicy product much more affordable. And now you don’t have to go to Finland or Denmark for a cheese plate.
Delicate Castello Brie
For those who are just starting to get acquainted with mold cheeses, this soft product, similar in consistency to layered cottage cheese, is ideal.
According to the manufacturing technology, fungi, which then turn into white mold, are added at the very beginning of the process, immediately to milk. A head of soft cheese ripens from the surface inward for several months. This allows you to achieve a hard, slightly bitter crust and tender, cream-like contents. A properly ripened Brie does not have a pronounced aroma or aftertaste, just attractive acidity and creamy pleasure.
Often, Castello Brie cheese is packaged with a cut crust, leaving only the flesh. Actually, the white crust does not have a particularly pleasant taste, although gourmets may not agree with this.
Best of all, the soft creamy taste of this delicacy will tint a glass of dry red wine or a handful of nuts.
Savory Castello Blue Classic
Noble blue mold cheeses ripen for up to three months. At the beginning of production, a culture of Penicillium roqueforti molds, which regulate the natural maturation process, is added to the pasteurized cheese mixture. In order for mold to develop, it needs an influx of air, so a ripening head is pierced with thin needles several times a month.
A well-formed Castello blue cheese has a rather memorable taste: a bit bitter, with a slight pungency and a characteristic odor. Inside the not very solid creamy base there are many layers of mold, which attracts lovers of piquancy.
It is unrealistic to describe all the shades of Castello Blue taste, you should try it, and only then make your opinion.
Diced into small cubes, this is the perfect addition to light, dry or semi-dry wine. Another delicacy is the perfect base for Blue Cheese creamy sauce, suitable for a juicy piece of fish, pasta or pizza with spicy toppings.
Aged Castello Reggianido 32%
Salt crystals are clearly visible on the crust of this solid, saturated parmesan, indicating the quality and ripening of Castello cheese. Of course, before tasting, it is better to cut off the crust with a sharp knife. Although it is thin, it is rather solid, and this can ruin the impression.
Parmesan itself is juicy yellow with a pronounced aroma. Despite the indication on the pack that the product is aged for only three months, it seems that the cheese is more mature, with a long finish. The relatively low fat content of the product (only 32%) will allow people who care about a healthy diet or follow a diet to enjoy it.
Lovers of hard cheeses are sure that it is better to enjoy slices of fragrant Castello Reggianido with a glass of chilled white wine. And this cheese is well suited for the preparation of many dishes: pizza, pasta sauces, baked vegetables and meat.
Tropical Castello Shades with Pineapple
It seems that fans of this interesting product are already hard to surprise, but the combination of soft pasty cheese and decor from pieces of pineapple, papaya and almond makes gourmet hearts beat faster. Of course, the taste of this product is not quite traditional, because the neutral base and aromatic sweet fruits create an unusual tandem.
This cheese is difficult to combine, it is interesting in itself. You need to try it, stretching the pleasure, and enjoying a fruity aftertaste. Unfortunately, Castello cheese with pineapple and papaya on the shelves of supermarkets appears infrequently and offensively ends quickly, but it is worth a try.