How to Serve Blue Castello

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Castello Creamy Blue is a full-fat, soft cheese from Denmark. Made with pasteurised cow’s milk, Castello has been handcrafted since 1893 and this delicious, blue-mould cheese has been carefully refined ever since, to give a soft texture with a well-balanced and subtle flavour.             

Incredibly creamy and delicate, Castello will mature slowly with age, thus to enjoy Castello at its best, the cheese should be taken out of the fridge approximately one hour before serving to really appreciate the full taste experience.          

Danes like to eat cheese at breakfast, at lunch, in salads and for dessert; thus, their so called ostebord is usually served with wine, grapes and crackers to accompany a very delicious cheese.    

Often, Castello cheeseboards will be served with sliced onion on Danish bread and drops of rum may well be trickled upon the cheese beforehand, hence, Denmark certainly offers a wide range of both traditional and contemporary cheeses – all unique in flavor – some of which have slight influences of the French, Italian and Swiss styles.     

Experience a range of personalities and emotions when trying this rich and feisty “Creamy Blue” from the House of Castello who were winners of a gold medal at the international cheese awards in 2011 – the house lives an adventurous world of many extraordinary osts!       

Castello cheeses come from a range that includes a good variety: semi-soft cheese, semi-hard cheese, blue cheese and cream cheese are just a few. The washed rind hosts and various molds from the House of Castello, really add to the cheeses mildly spicy flavor and Castello Blue in particular has a smooth rich texture much like Brie.   

Moist with brown and white molds, it presents a mild aroma and mild blue bite, thus Blue Castello is streaked with thick, blue horizontal veins and it is soft and enriched with cream and is shaped like a half moon.       

Blue cheese was originally aged in caves and discovered by accident when normal cheese (accidentally left overnight) developed harmless varieties of mold. The huge variety in blue cheeses these days is said to have been invented to fill the demand for the original and expensive Roquefort which dates back to 1070 AD.

While Samsoe is the national cheese in Denmark and like something out of a Tom and Jerry cartoon, blue cheese has the characteristic flavor of being sharp and salty, thus the aroma of Castello, is due to the mold and types of bacteria encouraged to grow within the cheese; it is this that brings out the flavor, thus blue cheese from Denmark is a true Scandinavian favorite.   

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