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|Country of origin||Denmark|
Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses.
For the European market, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi-hard cheeses Herrgård and Prast; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses.
For the North American market, Castello markets a camembert, a brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012 the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. The Alps Selection Cheeses - Hirten, Bergkase, and Weissbier - were launched in the US in fall 2012 and were the first of their kind available in the US.
Castello was established in 1893 by Rasmus Tholstrup of Denmark. His son, Henrik, bought a Swedish dairy and produced the popular Bianco cheese, followed by the Castello cheese - a white cheese that was developed over 10 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 remarkable popularity both in Denmark and abroad.” Castello was acquired by Arla Foods, who expanded Castello into cheese markets in North America.
Castello dairies source the best milk from the selected farms. The milk is mixed with cream and concentrated before being pasteurized. The mixture is subsequently poured into a vat, and the cheese starts to coagulate as it splits into the soluble part and the insoluble curds. The curds and whey are cut and poured into a round plastic case where they separate fully. The remaining curds become cheese, and are removed from the casing and dipped into salt water.
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.
2005, 2004, 2003, 2002, 2001 American Culinary Institute Gold Medal “Best Taste” Award: According to a blind taste test conducted by American Culinary Chefs (ACC), the nation’s best-tasting imported Blue cheese is Castello-Rosenborg. Castello-Rosenborg has been honored as the best tasting by ACC five consecutive years.
2003, 2002, 2001 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.”
1998 Wisconsin Cheese-Makers World Championship Contest: 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand.
1996 Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Extra Creamy Danish Blue Cheese, Rosenborg® brand.
1994 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.
1992 Wisconsin Cheese-Makers World Championship Contest: World’s Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand.
1990 Wisconsin Cheese-Makers World Championship Contest: World’s Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand.
1986 Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “Best of Class.”
1980 Wisconsin Cheese-Makers World Championship Contest: Traditional Danish Blue wins “World Championship.”