When left to sit, the mixture curdles the milk, producing a firm curd that is then cut and milled. The broken curd is ladled into molds and drained of excess whey, followed by a brine consisting of salt and water. Wisconsin Cheese Makers World Championship Contest: World's Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. 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. From a nation of agriculture, Danish dairy farmers hold a strong catalogue of knowledge and experience that strongly echo in their cheese. 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.

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 Pair your Creamy Blue with toasted rye bread, fresh pears and roasted nuts, or let it accompany seared game or sit atop baked potatoes. Serve at room temperature by removing the cheese from the refrigerator at least half an hour before serving. How Creamy Blue is made Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Find sources: "Castello cheeses"– news · newspapers · books · scholar · JSTOR ( December 2009) ( Learn how and when to remove this template message)

How Creamy Blue is made

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.

Forever sealed as a testament to the Danish dairy, Traditional Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mold cheeses boast qualities akin to this Danish classic. 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, 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. American Tasting Institute: Castello Rosenborg Danish Blue Cheese, Extra Creamy Danish Blue Cheese, and Mellow Blue Danish Cheese won “Gold Medal” and “Best of Show.”Delicate and luxurious creaminess mix with intricate flavor in this indulgent blue mold cheese. Castello Double Crème Blue is smooth, with a velvety texture and a slightly sharp and salty taste. 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 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. First introduced in 1969, the traditional ways of making the Creamy Blue are still maintained today, ensuring the same level of quality. A harmonic blend of light aromas and mild flavours make this cheese a nuanced and intricate experience worthy of sharing or enjoying on your own. Having a milder profile than a Danablu, it is the perfect choice for audiences that are unversed in blue mould cheeses. American Culinary Institute Gold Medal “Best Taste” Award: According to a blind taste test conducted by American Culinary Chefs (ACC), the nation's best tasting imported Blue cheese is Castello:Rosenborg. Castello:Rosenborg has been honoured as the best tasting by ACC five consecutive years.

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. The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Variants high in moisture melt effectively and add tang to red meat and sauces. Gorgonzola Finding a balance between piquancy and smoothness, Danish dairies select their milk with great care and purpose, committed to the notion of wholesome milk being reflected in the final quality. Danish Jersey and red-pied cows are chosen for their high yield and rich milk.

Looking further south, the Italian Gorgonzola presents itself as a charismatic take on a blue mould cheese. Slight salty, it can range anywhere from mild to brash in flavour, offering vivid contrasts when paired with pasta dishes and zesty marmalade.eautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue. 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. Before it is ready to age, the cheese is pierced with steel needles, leaving room for the blue culture to breathe and develop. Aging takes about 60 days, producing a smooth and velvety wheel of Danish Blue cheese. Forever sealed as a testament to the Danish dairy, Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mould cheeses boast qualities akin to this Danish classic. Adopting traditional French recipes for making blue mould 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. Danish Blue is milder than the likes of Roquefort and is favoured for being better suited to sensitive palates.

The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple cream blue cow's milk cheese. 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 BlueWisconsin Cheese Makers World Championship Contest: World's Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” [3] See also [ edit ]