Blue Castello - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Creativecommons/M.M.Minderhoud Blue Castello In 1960s, one of the oldest cheese producing companies of Denmark - Tholstrup Cheese Company initally prepared Blue Castello cheese. This soft cheese made from cow’s milk has a smooth and creamy texture. Blue Castello cheese has a buttery and tangy taste. It is often served with fresh salad and crisp crackers as well as wines like Chenin Blac and Sauvignon Blac. This cheese comes in various culinary usages across the world. Made from cow 's milk Country of origin: Denmark Castello Traditional Danish Blue | Castello USA Traditional Danish Blue Blue mold cheese Castello® Traditional Danish Blue Castello® Traditional Danish Blue cheese has a fine, nutty, blue aroma with hints of marzipan overlaid on a sourdough flavor, creating a soft and elegant bitterness. Protected by the official European Protected Geographical Indication (PGI), the Denmark-made cheese is certified as unique and authentic.

Cheeses of Denmark - How To Cooking Tips - RecipeTips.com Cheeses of Denmark Baked Cheese Baked cheese is a type of specialty cow's milk cheese that is common in Denmark and other Scandinavian countries. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe. As the cheese bakes, the sugars in the cheese form a light caramel coating on the outer surface, while the interior remains its natural color. The resulting flavor is rich and creamy combined with a slightly sweet overtone. Baked cheese can be warmed either by placing it in a hot oven briefly or by using a microwave to warm it for 10 to 15 seconds. Warm or cold, baked cheese can be served as an appetizer, a snacking cheese, or as a dessert cheese. It is often paired with wild berry jams or honey to complement the flavor. Since the baking process lengthens the life of this cheese, it can be frozen for long-term storage and kept for approximately one year. If refrigerated, baked cheese should be eaten within three weeks or so. When baked cheese is sold outside of Denmark and the other Scandinavian countries, various names are used to market the cheese.

The Finnish word, juusto, which, in English, translates to "cheese," is often used. The word, juustoleipa, which means "bread cheese," is also used. This name is derived from the bread-like appearance that is suggested from the oven-baked quality and browned outer surface of the cheese. The Swedish word, ostbröd, is another name that is used when marketing baked cheese. Castello Blue Castello Blue is a soft blue-veined Danish cheese made from cow's milk. It has a mild, buttery flavor with a hint of spiciness; and the aroma of the cheese is that of mushrooms. Castello Blue cheese is quite popular in Denmark because of its spreadable quality, which makes it an excellent choice for appetizers or to serve as a snacking cheese. It goes quite well with fruits and nuts. Danbo Danbo cheese from Denmark is produced from cow's milk. The color of the cheese is light yellow and the texture is semi-soft and slightly rubbery. The cheese is covered with yellow rind. Danbo is produced in rectangular shapes that are often coated with wax.

The flavor of the cheese is quite mild, although it is occasionally flavored with caraway, which boosts the taste significantly. Danbo cheese is most often used for sandwiches, snacks, hors d'oeuvres, and grilling. Danish Blue The term, Danish Blue, refers to a variety of blue cheeses that are produced in Denmark using traditional methods that were formulated to make French blue cheeses, such as the pasteurized variety known as Bleu d'Auvergne and the unpasteurized variety known as Bleu des Causses. The blue cheese varieties grouped as Danish Blue are all made with cow's milk. The flavor of many Danish Blue cheeses is one of a natural grass, clover, and wildflower combination with a nutty overtone that is also somewhat salty and smoky at times. The Danish Blue cheeses have always been considered to be products of high quality and high value when compared to a number of other blue cheeses. Although the flavor is not as complex as many of the more famous blue cheeses produced in other European countries, Danish Blue cheeses are quite enjoyable and share many similar properties, including the characteristic blue streaks that add so much to the flavor of most blue cheeses.

The moistness of Danish Blue cheeses allow the cheeses to be cut and sliced quite easily using a wire cheese cutter. Danish Blue cheeses go well with a robust red wine, such as a Cabernet. Esrom Esrom is a Danish cow's milk cheese, but it is made from partially skimmed milk rather than whole milk. Light yellow in color, Esrom has a mild, sweet flavor and a somewhat intense aroma. The texture of the cheese is semisoft with an elastic quality. Scattered throughout the cheese are small random holes. Esrom is suitable when served as a table cheese, when used as a flavorful addition to sandwiches, or when used as a good melting cheese. Depending on the age of the cheese, Esrom can also have a very soft consistency, which allows it to be quite spreadable, making it an ideal choice to spread on crackers or fruit. Esrom is also known by the name, Danish Port-Salut. Farmhouse Farmhouse is a term that is commonly applied to any of the different types of European cheeses that are made by traditional cheese making methods and are produced from the raw milk of animals, such as cows, goats, and sheep that are raised on small regional farms, mountain chalet farms, or mountain huts.

The quantities of cheese produced from farmhouse methods are small. When approved for production by the European AOC (Appellation d'Origine Controlee) the cheese is categorized as a "fermier" or "farmhouse" variety. Although this term originated in Europe, it is also often used to classify American varieties of cheese. Farmstead The term, Farmstead Cheeses, refers to cheeses made with milk collected from a group of farms that are located within close proximity to where the cheese is produced. Typically, the owners of the farms raise their animals on similar grasses, in similar areas, and with similar methods to produce the milk that is used in the production of the cheese. A similar term often associated with European cheeses is "farmhouse cheese," referring to cheeses produced in lower volumes and made on individual farms that are situated in valleys, mountainous areas, or the meadowlands of Europe. Fontina Fontina cheese originated in Italy, but a similar version is also produced in Denmark. The color of both the Italian and Danish versions is a pale straw yellow and the texture of both is firm but creamy. The flavor is buttery with a slightly nutty taste. The traditional Italian version is made from unpasteurized cow's milk.

The best Fontina cheese is thought to be that of the Val d'Aosta region of northwestern Italy where the cheese originated; however, Danish Fontina is also quite good. Fontina cheese is also produced in other regions and countries besides Italy and Denmark. Fontina cheese is often used as a dessert cheese, especially in Italy. It is also used as an ingredient in a popular Italian version of fondue. Havarti Havarti cheese originated in Denmark where it is still quite popular. The cheese has a texture that is semisoft and creamy. Small holes are scattered throughout the cheese. The majority of Havarti cheese is sold after it has aged about three months, at which time the flavor is still quite mild. If left to age for longer periods, the flavor of the cheese becomes much sharper. Havarti is popular as a dessert cheese served with fruit and wine. Saga Blue Saga Blue is a type of Brie cheese that is classified as blue cheese in Denmark. Made as a double cream cheese from cow's milk, Saga Blue cheese contains a delicate blue mold that may not appear similar to of other varieties of blue cheese.

With a very soft texture and a mild but somewhat tangy flavor, Saga Blue cheese is made in much the same fashion as a soft and creamy Brie-type cheese. Like other Brie-type cheeses, Saga Blue has an edible white mold rind. Saga Blue cheese pairs nicely with hearty red wines, as well as sweeter white wines, such as a Riesling. Types of Cheese - Cheese Style Guide | Cheese of the Month Club Cheese Style Guide Abertam This traditional Czech Republic, farmhouse cheese is made in Karlovy Vary, the famous spa town previously known as Carslbad. Crowned heads and great 19th century artists, among them Brahms, Chopin, and Alexander Pushkin, came to this town and no doubt enjoyed this wonderful cheese... just as you can today. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that contributes to the robust and rather strong flavor of this pressed cheese. Abertam which is ripened in only two months, is a hard cheese with the shape of an irregular ball, and its natural rind is thin, and yellow to orange.

Appenzeller Appenzeller Appenzeler cheese is made in the mountain canton of Appenzeller between Lake Constance and the principality of Liechtenstein. In earlier times each valley of the Alps had its own specialty cheese that was used to pay taxes. And Apenzeller was one of these distinctive cheeses... it has been documented for over 7 centuries! The Appenzeller identity was given the AOC designation in 1981, and is protected by a special authority in St. Gallen, Switzerland. Aragon Aragon Aragon is sometimes made by combining ewe's and goat's milk. The milk is curdling with rennet or thistle-flower extract for less than an hour, then the curd is cut into small bits, drained, molded and pressed by hand. Aragon ripens for only a week in a controlled humid environment. Ardalena Ardalena This unusual buffalo milk cheese comes from Transylvania in central Romania. If you visit there, you will probably encounter herds of domesticated water-buffaloes.

Exit your car and you will be welcomed by these eager heifers, boasting long manes down their necks and backs, enormous inviting eyes, and surprisingly soft, delicate noses which they love to have rubbed! The challenge for their owners is supplying the buffaloes with water. As their name implies, water-buffaloes crave the wet stuff, and in hot weather they need it to keep cool, as they have very few sweat glands. Asiago Asiago Asiago is made in the Italian province of Vicenza. It has butter coloring with tiny "eyes," and complex flavors, ranging from mild (clear/white coating) to aged (black coating). Favorite pairings include pasta, fresh figs, pears, salami, and crusty breads. Serve it with red wines, cranberry juice, and sparkling red grape juice. Asiago d'Allevo is hard and sharp and primarily used for grating. Asiago Grasso Monte, a medium, tangy cheese, is my favorite. The mild and delicate version, Asiago Pressato is sometimes mistaken for American Cheddar. Find more wine and cheese pairings here.

Beaufort d'Alpage Beaufort d'Alpage Named after a small rural town in the French Alps, this giant cheese (a whole wheel weighs over 80 pounds) is creamier and richer than other Alpine cheeses like Emmental, Gruyere and Comté. The term D'Alpage indicates that this Beaufort is made from milk taken from a special breed of mountain cows (Tarines) that graze naturally, as opposed to those that are fed indoors from a trough. Aging of up to 8 months takes place in the off-season in rural Alpine cellars that are naturally cool all year long. Beauvoorde This cheese was created in the early 1990's by Arthur Djes, innkeeper of Beauvoorde Village in Belgium. Beauvoorde is a semi-hard cheese made from cow's milk. It has a hexagonal shape with gray, natural rind, a mild flavor and a spicy aroma. Belstone Belstone A creamy farmhouse Devon cheese made from unpasteurised milk & with vegetarian rennet. Very similar to Curworthy (see also Devon Oke). The whole cheese weighs about 2Kg.

Berkshire Blue Berkshire Blue Berkshire Blue is made from whole unpasteurized Jersey cow’s milk. This artisan cheese is made in small batches, starting with only 60 gallons of milk. Its production is completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue. Bethmale Bethmale Bethmale is the most famous of the goat's milk cheeses from the Pyrenees. Its flavor is tangy and somewhat spicy yet mild. It is semi-hard, uncooked with a pressed curd and has few pea-sized holes. Its naturally forming rind is brushed and turned for 2 to 3 months to assist in its hardening. Bingham Hill Rustic Blue Bingham Hill Rustic Blue A natural rind beauty, with hints of nuts and oak, Bingham Hill Rustic Blue is a decidedly unique artisanal cheese with a great depth of flavor. Great when served as a table cheese, this cheese also melts well and is fantastic over vegetables, meats or in a pasta sauce. Pairs perfectly with port or fine red wine. Bishop's Blessing Bishop's Blessing Only a few farms in England possess a herd of water buffalo.

Imported from Italy and Romania, these buffalo are unaltered by genetic manipulation and still thrive without excessive antibiotics or high protein feeds. Instead, they feed on the grass and clover from the English countryside. They produce a milk that is pure white and beautifully smooth, fulll of natural goodness. Buffalo milk is much lower in cholesterol than cow's milk--great news for all who are watching their cholesterol! It is also richer in proteins, important minerals such as calcium, iron and phosphorus, richer in vitamin A and contains high levels of the natural antioxidant tocopheral. Bleu d'Auvergne Bleu d'Auvergne This blue from southeastern France is creamier than Roquefort owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate and thus better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack.

Bleu de Gex Bleu de Gex Cows graze in the pastures of the Jura Mountains in Comte 6,000 ft. above sea level. Here, they munch on mountain grass and flowers that give their milk a distinct flavor reminiscent of mushroom and tarragon flavors. The mould of the mountain grass and flowers traditionally passed into their milk. This milk is used to produce Bleu de Gex. The mould in the milk used to be enough to create a blue cheese, but today they help it along a little by adding some penicillium roqueforti to the milk. It still retains its beefy, fruity flavor, evenly marbled with pale green mould. Aged 1-3 months, Bleu de Gex can be difficult to find in the US. Blue Castello Blue Castello This brie-like blue cheese from Denmark is made by Tholstrup, the same company that makes Saga Blue at its factory in the United States. Blue Castello is richer than Saga Blue and is made only in Denmark. Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor.

It is a perfect blue for those who like a little blue flavor without being blown away. Blue Blue Blue Cheese is an American version based on the many European blue cheeses, and it's delicious crumbled on top of salads or paired with fruit slices. Because it crumbles easily, it's a good idea not to stack other cheeses and foods on top of Blue cheese. Boursault Boursault Boursault is a very popular double cream cheese that is frequently found in grocery stores across France. Boursault was originally made in 8-ounce drums. The company is now owned by Boursin, which makes relatively well-known spreadable, herbed cheeses. Brie Brie Brie dates back to 11th century France from the province of Le Brie. Both cheeses are round with creamy yellow, soft interiors with a thin white powdery crust you can eat. Camembert has a higher moisture content and tends to be a bit taller. Mild to heady flavors, sometimes described as "mushroom like," develop with aging.

Brin d'Amour Brin d'Amour Brin d'Amour means little bit of love, and so it's no surprise that this cheese comes from the tiny romantic island of Corsica. Made from ewe or goat milk and rolled in dried rosemary with an occasional juniper berry and chili pepper, Brin d'Amour is elegant and delicate... and has a wonderful taste you won't forget. [Sometimes this cheese is also called Fleur du Maquis.] Bruder Basil Bruder Basil Bruder Basil comes to us from Bavaria and is made in the tradition of Rauchkäse, a smoked cheese typical of the region. This semi-soft cows milk cheese has a darker natural rind and a rich creamy texture. Caboc Caboc This Scottish cheese is made according to an ancient recipe with cream-enriched cow's milk. Caboc is shaped like a chubby log, and then rolled in oatmeal. The oats give it a nutty, yeasty flavor. Caboc only takes five days to ripen.

Cahill's Farm Cheddar Cahill's Farm Cheddar Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations. Cambozola Cambozola Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue, hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Cantal Cantal Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century). In fact, Pliny the Elder mentions Cantal in his “Historia Naturalis” written in the 1st Century AD. Cantal was originally produced by putting the curd into le Formage, a wooden cylinder, which is believed to be the origin for the French word for cheese.

Cantal is made from pasteurized cow’s milk with the curd being heated before pressing. Capra Goat Capra Goat Creamy and rich, as a goat cheese should be, Capra Goat is aged for but a few weeks, so it is firm enough to slice but creamy enough to spread. This chevre comes from the mountainous Walloon speaking region in the South, a place where goats graze on herbs and grasses in the rugged hills of the Ardennes. Cairnsmore Cairnsmore Another Scottish cheese made from sheep's milk, Cairnsmore has a hard, crusty rind with red ferments. It is a modern, unpasteurized, hard cheese. The rind develops a series of wonderful moulds as it matures. The aroma hints an old leather. The texture is firm, like Cheddar but more moist. Aromatic and nutty, with the sweetness of caramel and burnt toffee, the cheese ripens in seven to nine months and is only made from April to October. Camembert Camembert Legend has it that Camembert, a cows-milk cheese, was first crafted in 1791 by a farmer from Normandy named Marie Harel.

This cheese is famous in French culture and was issued to French troops in World War I. It is aged at least three weeks and have a soft-ripened texture similar to brie. Carr Valley Canaria Carr Valley Canaria Carr Valley Cheese is owned and operated by The Cook Family. Sid Cook has earned the title of a Wisconsin Master Cheese Maker, and is a 4th generation cheese maker. With the pride of generations, the Cook family has over 100 years of Wisconsin cheese making experience. The Carr Valley Canaria is a firm cheese like Parmesan with a fruity, nutty flavor derived by curing in olive oil. Cashel Blue Cashel Blue Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton.

Cheddar and Claret Cheddar and Claret Claret is a term used by the English when referring to red wines from the Bordeaux region of France. This cheese (sometimes called "Windsor Red") blends the wine from France with the cheese from England into a beautiful, mottled cheese. The cheese looks similar to Sage Derby, except the veins that run throughout this cheese are a beautiful, dark red rather than the vivid green of Sage Derby. This cheese has the rich, sharp flavor of Cheddar with heady overtones of wine. Chedarski Chedarski Chedarski is a Polish cheddar with a nice, full flavor. Less sharp than a traditional English Cheddar, it is almost as if the Poles crossbred a cheddar with a gouda. Great for cooking or melting, this medium-bodied cheese is available at a very reasonable price. Enjoy as a midday snack with beer, cider or ale. Chevagne Chevagne The cheese industry in Belgium, though humbler than that of France, Italy or England, is still going strong and creates some wonderful cheeses. Chevagne is one of these Belgian beauties.

It is a surprisingly mild and creamy goat’s milk cheese produced by the Passendale Dairy. Chimay Vieux Chimay Vieux Old Chimay, as the name suggests, is an aged cheese from our friends at the Chimay Abbey in Belgium. Famous for their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. They age pasteurized, unskimmed cow’s milk for 8 months. Its striking orange color is similar to that of Mimolette, and it offers a springy yet satiny texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same time. Cornish Yarg Cornish Yarg The origins of the this cheese are not steeped in ancient Cornish folklore as the name may suggest but is quite simply the original makers name spelt backward. A semi pressed savoury and mild cheese that is coated in nettles giving it a bitter finish. Cremoulin Boite Cremoulin Boite This cheese is of the Vacherin Mont d’Or type, a rich, runny cheese that is so soft it almost has to be spooned out of its container.

Like Vacherin, Cremoulin is made in the autumn and winter from the milk of cows fed on cold-weather vegetation, such as hay, grain, and silage. The tradition of making this cheese arose from the fact that Alpine winters in France and Switzerland eliminated the possibility of daily milk deliveries. Crescenza Crescenza Crescenza is a rich, creamy, fresh cheese that is also known as Stracchino. It is produced in the northern Italian provinces of Lombardy, Piedmont and Veneto. Crescenza's texture and flavor are similar to that of a Gorgonzola without the blue, and it becomes very soft and spreadable at room temperature. Made from cow's milk. Crowdie Crowdie Crowdie is a fresh cheese made from skimmed cow's milk... usually log shaped, but it is also sold in tubs. The texture is creamy, yet crumbly and it has a slightly sour taste. A blend of Crowdie and double cream called Gruth Dhu has been introduced recently by cheesemaker Susannah Stone. This cheese is formed into oval shapes and covered in toasted pinhead oats and crushed peppercorns.

Danbo Danbo Danbo, a popular Danish cow's milk cheese, is rectangular with a smooth yellow rind [sometimes it's covered in red wax]. It has a pale, elastic interior with a few small holes, and the ripening period takes six weeks to five months. Delft Blue Delft Blue Also known as Blue de Graven, this cow’s milk cheese is rich and creamy with a buttery mellow taste and a clean finish. “Delft” has a nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again. Devon Oke Devon Oke Made in OKEhampton, Devon, it is a mature Curworthy. This cheese together with its stablemates, Curworthy & Belstone, are made to a 17th century recipe from the farm's own herd of Fresian cows. They are slightly sweet with a buttery flavour.

Dorset Blue Vinny Dorset Blue Vinny Full flavoured cheese made by Mike Davies from the hand-skimmed milk of his dairy herd at Woodbridge Farm near Sturminster Newton, Dorset. It is classed as a medium fat cheese and is the only genuine Blue Vinny. It is also possibly the only blue cheese in Britain made from unpasteurised milk. Edam Edam The most famous Dutch cheese, Edam, is made with partially-skimmed cow's milk, and is meant to be eaten within weeks of its creation, while it's still smooth. Pasteurized milk is heated and bacteria is added to increase the acidity level. Liquid rennet is added to create curd, and the curd is cut into tiny pieces, then heated, drained, molded and pressed. After the cheese is salted, it ripens and is exported wrapped in red wax. Emmental Emmental Called Swiss cheese outside of Europe, Emmental is produced in the German-speaking areas of Switzerland. Milk is heated; rennet and starter cultures are added; the curd is cut into tiny pieces and is slowly heated. The curd is placed in molds with cheese cloths, and is pressed for 24 hours.

After being soaked in brine for 3 days, Emmental is stored for a month, and later cured at 55 degrees F for 4 to 10 months. Esrom Esrom Esrom is another Danish cheese that is made from cow's milk. Rectangular with a smooth, pale yellow color and a buttery texture, Esrom has a greasy, yellow-brown rind. It is semi soft and has a mild, pleasant taste. Some Esroms contain garlic, onion or pepper. Feta Feta Soft, crumbly and white, and salty, Feta originated in the Balkan Islands and is usually made with goat or sheep's milk in Greece. Shaped into large blocks, sliced into wedges, and then transferred to huge wooden barrels, Feta is saturated in brine (salt water) to stop the ripening process. You can soak Feta in cold water or milk before serving to decrease the salt and restore the natural flavors. Fleur de Teche Fleur de Teche According to Chetimaches Indian legend, Louisiana's Bayou Teche was formed when a huge snake, miles in length, battled with the tribe.

The snake was killed in the battle, and as its great body broadened and curved, it sunk into the damp mud of the swampland. Later, as water flowed through this channel, Bayou Teche was formed. Fleur-de-Teche, a triple cream cow's milk cheese, honors this legend. The vegetable ash "snakes" through the buttery, creamy interior of this soft rind cheese. Fleur de Lis Fleur de Lis This triple cream Guernsey milk blend is characterized by a slightly firm rind, and a wonderful buttery, creamy interior. This cheese is named after the symbol of France, the founder of Louisiana. Fourme d'Ambert Fourme d'Ambert This AOC (name controlled) creamy blue cheese is a lovely French treasure with a cylindrical shape. Fourme d'Ambert is high in moisture and compact in texture, so the blue mould does not spread in veins like other Blues, rather it forms in distinct, disconnected pockets. Compared to Blue Stilton, it is much creamier and therefore less crumbly.

Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow’s milk and has a tremendous, creamy, full-bodied flavor. Gippsland Blue Gippsland Blue This cheese was probably the first farmhouse cheese to be made in Australia. Gippsland Blue is made of Jersey cow milk which gives it deep yellow color and a smooth, velvety texture. It ripens in eight to ten weeks. Gippsland Blue is round with a natural orange crust that is covered with white and blue-gray moulds. It has a sweet and buttery taste and is used as a table cheese, for grilling and in salads. Gjetost Gjetost This Scandinavian cheese is made with whey, cream, and milk, and attains its brownish color from the milk sugars that are caramelized during its production. Known also as Brunost, this cheese is made from goat's milk, or sometimes a blend of goat's and cow's milk. Goat Camembert Goat Camembert This extra creamy goat's milk cheese from France, is satiny-smooth with a firm, slightly chewy, edible white crust.

Its flavor is all goat - tangy and rustic with hints of lemon and hay. Flown in exclusively every other week, this item is a true delicacy. Gorgonzola Gorgonzola Gorgonzola, Named after a village in Italy, has an intricate, complicated method of creation, and dates back to the eleventh century. In days gone by, cheesemakers aged gorgonzola in dark caves for a year or more, and the ripened cheese was crumbly with a creamy texture and a light tan in color. Gouda Gouda Sometimes mistaken for Edam, Gouda is creamier, and a little nutty with a bright yellow wax coating. Baby Gouda, in red wax, has a Cheddar-like flavor. And smoked Gouda wears a black or brown rind. Some Goudas are flavored with herbs, cumin or caraway seeds.

Goutu Cheeses of the Week: Unika by Castello Cheeses of the Week: Unika by Castello Nov 29, 2013 | 1:16 pm By These unique Nordic artisan cheeses reflect traditional Nordic food culture Castello These artisan cheeses are served in some of the world's finest restaurants. This is the story of John Gynther, his quest to change cheese culture in Nordic countries, and the effects that his vision will have on cheese production worldwide. Gynther is the premium foods manager for the artisan cheese producer Unika by Castello, where, a decade ago, he was directed to develop a slate of new cheeses that reflected traditional Nordic food culture, used modern production methods, and above all else, were of a world-class caliber. This was a huge undertaking and challenge. To create even one cheese that could fit these parameters would be astounding, but to develop twelve is truly a remarkable feat. And that’s exactly what he did. Gynther gathered the best cheesemakers from Northern Europe. He worked with cheese affineurs, specialists in aging cheese. He sought input from top chefs who could potentially use the cheeses in their restaurants. He developed new cheesemaking equipment with manufacturers.

Gynther himself is not a cheesemaker by trade, but an engineer and a visionary, the man who brought together all the right people and made all the connections. His most important qualities are his boldness, his persistence in daring to ask the question, “What if?” and his dedication to then finding ways of making the answer to that question a reality. He is a dreamer, a thinker and a problem solver, and he is relentless in his pursuit of epicurean perfection. More Cheeses of the Week Cheese of the Week: Franklin’s Teleme I have often said that my personal goal as a cheese professional is to improve or elevate cheese culture in America. Little did I know that a part of my goal would be reached on the day I met John. John has infectious enthusiasm for his cheeses; he knows that the uniqueness of the philosophy behind them will influence cheesemakers worldwide. When I tasted John's spectacular cheeses, I realized that my shot at changing food culture in America may very well be to spread the word about these cheeses in this country. I greatly admire his work, and I know his creativity will inspire other cheese enthusiasts across America and potentially worldwide. Here is the story of three of his twelve exceptional cheeses.

Gnalling Gnalling has been praised by many for its unique character; in fact, like many of the best discoveries, it came into this world by accident. During the development of a combined white mold and washed-rind cheese, some of the cheeses were wrapped into a paper which accidentally caused the cheese to dry out. Afterwards it appeared that this drying added a completely new identity and character to the cheese; the cheese shrunk in volume, and thus each could rightly be called a “gnalling” (“tiny piece”). The Gnalling cheese is handmade at Troldhede Dairy in small vats containing only 150 liters of milk. The cheesemaker adds white mold to the cheese milk, pours it into cheese molds and “wipes” each individual cheese over with red smear. Afterwards the cheese is matured in a specially made storeroom, air-dried and finally wrapped into parchment. After some weeks, the cheese shrinks into a small, shriveled morsel. I imagine this cheese as being the perfect thing to carry with you while cross-country skiing. Cheese is stored protein, and Gnalling – being a triple cream – has more stored energy than most.

The vast majority of triple creams are soft and creamy, but not this one. It is dry and firm; it could easily be put in a Ziplock bag and tossed in your backpack. You could carve off a small piece of this delicacy and eat it on its own; when it hits the moisture and heat of your mouth it will regain its lushness. It would be the perfect high-energy snack that tastes amazingly delectable. Krondild Krondild (Crown Dill) has a pure cheese taste and an aroma of new-mown hay and freshly picked dill. Dill crowns are a classic ingredient in Scandinavian cuisine (they are stronger tasting than the young dill fronds) and are widely used to flavor salads, seafood dishes and aquavit, the traditional distilled spirit of Denmark, Sweden and Norway. Dill is also used in pickling and preserving food, a staple in Nordic countries. Krondild is a white mold cheese, handmade in a small vat allowing the cheese milk to sour for a long time before setting. The cheese maker only produces approximately 100 cheeses at a time, each with its own serial number.

This cheese gets its characteristic taste from the dill extract, which is made by grinding the dill crowns with salt to use in the curing process, the mold culture, and the whole dill seeds which the cheese is rolled in. The cheese milk comes from cows in the local area around Troldhede. Here you will find many Jersey cows, whose milk is particularly suited for soft-mold cheese because of its high fat and protein content. The young Krondild has a firm core, but as the cheese matures, it slowly develops a creamy consistency with a balanced taste. This cheese would pair brilliantly with crispy rye crackers, a popular Scandinavian accompaniment. Hogelundgaard Hogelundgaard (“Hogelund Farm”) is a gem among Danish blue cheeses, characterized by its delicate, crispy protein crystals and particularly well-balanced flavor combination of blue mold and fruity sweetness. The development of this cheese was partially inspired and contributed to by Chef Rene Redzepi of Copenhagen’s highly acclaimed Noma Restaurant. His suggestion of adding yeast to the cheese helped create a reduced-oxygen atmosphere that allows the cheese to be aged longer than any other blue, thus creating an incredible depth of flavor without the blue mold breaking the cheese structure down.

It has the moisture content of a cheese aged no more than thirty days. This is the most original, sensational cheese I may have ever eaten. Hogelundgaard Blue is made from un-homogenized milk at Hogelund Dairy in the south Jutland region of Denmark. The unique flavor and consistency of the cheese comes from the cheesemaker’s use of mold, yogurt culture and yeast, which cumulatively add acidity and aroma to the cheese. Hogelundgaard is aged for five weeks in mold-ripening rooms with high humidity and a cellar temperature. The cheese is subsequently packaged for protection and allowed to continue aging for at least nine weeks in cold storage before its quality is assessed again. During the aging, the cheese develops a natural, rustic rind of blue mold, while crispy protein crystals form inside the body. The cheese is then aged for another 26 weeks to make a total of 40 weeks – as I’ve said, the longest aging process of any blue cheese worldwide. The length of the aging process creates a harmonious balance between salt, aged milk, and piquantness of the blue.

I love that this cheese is extremely complex, yet perfectly balanced; in spite of its long aging, it maintains its creamy element. It can be enjoyed with ripe pears or crisp Braeburn apples, or on top of a decadent burger. It is not easy to make changes to tradition, but when the change is carried out with a healthy respect for history and a passion for quality and craft, it can result in an impactful achievement. I doubt when John Gynther set out to develop his new cheeses he knew just how much of an influence he’d have on bringing about the perfect culmination of culinary art and science, of historical precedent and modern technological advances. The new cheesemaking methods he has helped develop will continue to play an important role in current epicurean discussions of production methods in the Nordic countries, the United States, and worldwide. Not only have his creative techniques paved the way for advances in cheesemaking, but he has crafted some of the most beautiful, world-class cheeses of our time, which – in taste and quality alone – will inspire anyone who is fortunate enough to have the opportunity to taste them. Additional reporting by Madeleine James.

Related Links Danablu (Danish Blue) - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Danablu (Danish Blue) Danablu (Danish Blue) is a semi-soft blue veined cheese, made from cow's milk. Produced by Rosenborg at Denmark, it has creamy and crumbly texture. The cheese belongs to blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet. Made from cow 's milk Country of origin: Denmark

Question: Blue Castello cheese is made in which country?
Answer: Denmark