Castello Creamy Blue Cheese 150 g

Product Information

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. 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. 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. From a nation of agriculture, Danish dairy farmers hold a strong catalogue of knowledge and experience that strongly echo in their cheese. 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 flavours beautifully by subduing the sharper tones of the cheese – a great way of introducing sceptic audiences to blue cheese. How Danish Blue is made

The quintessence of fine dining since its origin, 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 flavours are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses. 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.

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. Another Danish favourite, the Danish Blue (often referred to as Danablu) is full-flavoured, salty and sharp in taste. Extravagant in its nuances, it presents an intense piquancy with a firm and crumbly consistency. A great pairing for roast veal, fresh berries and honey.

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 With naturally developed flavors, Danish Blue finds no room for additives or artificial fillers. Instead, the cheese is clear in taste and gluten free. Containing animal rennet, it is not suitable for vegetarians. Substitutes for Traditional Danish BlueThe 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. With naturally developed flavours, Danish Blue finds no room for additives or artificial fillers. Instead, the cheese is clear in taste and gluten free. Containing animal rennet, it is not suitable for vegetarians. Substitutes for Danish Blue Made using milk from local cattle, Castello Traditional Danish Blue comforts with a creamy profile of intricate flavors and a smooth texture. Native to blue mold cheeses, the opening is initially soft with flavors intensifying as it lingers. 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 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