Castello cheeses are a savory gourmet treat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To love or not to love… The debate about blue cheese has been going on for decades. Some adore the exquisite taste with a spicy aroma, others frown at one word, considering the product to be spoiled.

Castello cheese lovers 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 created for the first time an amazing soft cheese with a white moldy crust.

The novelty was to the taste of the Danes, and production began to expand. Already the son of the founder of the company purchased several cheese factories in Sweden and Denmark and gradually increased the number of heads of the delicacy produced to an incredible 60,000 per 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 of operation, Castello products have received many prestigious international awards for the development of Danish cheese making and high quality products.

Until 2006, the company remained private, and then became part of the large corporation Arla Foods. After that, Castello cheeses became much more actively exported to other countries.

The products were also appreciated in Russia, and recently the assortment of the Castello trademark began to be produced on the territory of our country. This made the choice of savory product much more accessible. And now you don't have to go to Finland or Denmark for a cheese plate.

Gentle Castello Brie

For those who are just starting out with blue cheeses, this soft product, similar in texture 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. The head of soft cheese matures from the surface inward for several months. This allows you to achieve a firm, slightly bitter crust and a delicate, thick cream-like content. Properly aged Brie has no pronounced aroma or aftertaste, just a delectable sourness and creamy delight.

Often, Castello Brie cheese is packaged already with the rind cut off, leaving only the pulp. Actually, the white crust does not have a particularly pleasant taste, although gourmets may not agree with this.

The soft creamy taste of this delicacy is best set off by a glass of dry red wine or a handful of nuts.

Spicy Castello Blue Classic

Noble cheeses with blue mold ripen up to three months. At the beginning of production, a culture of mold fungi Penicillium roqueforti is added to the pasteurized cheese mixture, which regulates the natural ripening process. In order for the mold to develop, it needs air flow, so the ripening head is pierced several times a month with thin knitting needles.

A well-formed Castello blue cheese has a rather memorable taste: slightly bitter, with a slight sharpness and a characteristic smell. Inside the creamy base, which is not very hard, there are many layers of mold, which attracts savory lovers.

Describe all the flavors of Castello Blue is unrealistic, you have to try it, and only then make up your mind.

Smallly diced product is the perfect addition to a light dry or semi-dry wine. Another delicacy is the perfect base for a creamy Blue Cheese sauce, suitable for a juicy piece of fish, pasta or pizza with a spicy topping.

Aged Castello Reggianido 32 %

S alt crystals are clearly visible on the crust of this firm, rich Parmesan, which indicates the quality and maturation of Castello cheese. Of course, before tasting, it is better to cut off the crust with a sharp knife. Although she is thin, she is quite hard, and this can spoil the impression.

Parmesan itself is juicy yellow in color, with a pronounced aroma. In spite ofan indication on the package that the product has been aged for only three months, it seems that the cheese is more mature, with a long aftertaste. The relatively low fat content of the product (only 32%) will allow people who care about a he althy diet or follow a diet to enjoy it.

Hard cheese lovers are sure that it is better to enjoy slices of fragrant Castello Reggianido with a glass of chilled white wine. This cheese is also good for cooking many dishes: pizza, pasta sauces, baked vegetables and meat.

Tropical Shades of Castello with Pineapple

It seems that fans of this interesting product are already hard to surprise, but the combination of soft spreadable cheese and decoration of pieces of pineapple, papaya and almonds makes gourmet hearts beat faster. Of course, the taste of such a product is not quite traditional, because the neutral base and fragrant sweet fruits create an unusual tandem.

This cheese is difficult to combine, it is interesting in itself. It must be tasted, stretching the pleasure, and enjoying the fruity aftertaste. Unfortunately, Castello cheese with pineapple and papaya appears infrequently on supermarket shelves and runs out embarrassingly quickly, but it is worth a try.