Castello® blue cheese - Black
Black Castello® is a specialty within Blue cheeses due to its content of sheep's milk.
Read more
Black Castello® is a delicate specialty made with 10% sheep's milk, which together with blåskimlen offers a unique cheese and plump flower-like flavor and a sweet and tingling aftertaste. Black Castello® is a specialty within Blue cheeses due to its content of sheep's milk.CalibriVerdanaCheckCalibriVerdanaCheck
Click to see "Closer to Nature”
Read about "Our Philosophy”
Castello® blue cheese - Black
Product Information
Energy 1420 KJ
Protein 18 g
Fat 29 g
Carbohydrate 0.5g
Salinity 2 g
Ingredients
Pasteurized milk and cream (90% cows' milk and 10% sheep's milk), salt, starter, rennet ripening culture, blåskimmelkultur (P. roqueforti)
Milk produced in Gjesing.
Durability
Unopened: See the package - Best. Store in refrigerator at a maximum + 5oC.
Freezing
Moldy Cheese does not lend itself to freezing.CalibriVerdanaCheckCalibriVerdanaCheck
Click to see "Closer to Nature”
Read about "Our Philosophy”
Castello® blue cheese - Black
The history of Castello® blue cheese
Our story begins in 1893, when the young visionary, Rasmus Tholstrup, decided to dedicate his life to cheese making. Over 110 years later, the story continues, with Castello® blue cheese being sold in over 50 countries…
Thanks to his high standards and hard work, Rasmus soon became a pioneer in his field. Fortunately his son, Henrik, grew up to share his passion for cheese and the Castello® blue cheese legacy was secured. Henrik Tholstrup took the family dairy from strength-to-strength, introducing a range of innovative, prize-winning, cheeses.
Henrik bought a Swedish dairy and the successful Bianco cheese was born – a creamy havarti with a smooth and supple texture that became very popular. However, it was Castello® blue cheese that made Tholstrup a big name within the industry. Tholstrup developed the white cheese over the course of ten years before its introduction, a debut that saw Castello® blue cheese receiving scores of medals and prizes.
In 1958 Henrik bought several dairies in Denmark, and on the first day of production 17 Castello® blue cheeses were manufactured. Just four years later, that number had increased to 2,200. 30 years later, 60,000 Castello® blue 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® blue cheese, which has made Danish blue cheese production highly successful and in a few years has gained remarkable popularity both in Denmark and abroad'.
At first Castello® blue cheese was called 'yellow' because of its golden wrapping; this was the precursor of today's favourites, Castello® Blue and White. Having been acquired by Arla in 2006, Castello® blue cheese is now available in the UK. Give it a try – taste the legacy!
Click to see "Closer to Nature”
Read about "Our Philosophy”