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. 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. From a nation of agriculture, Danish dairy farmers hold a strong catalogue of knowledge and experience that strongly echo in their cheese. 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.

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.

In 1963, Henrik received the Danish Cheesemonger's award, having made “A tremendous effort by introducing the new Castello cheese, which has made Danish cheese production highly successful and in a few years has gained remarkable popularity both in Denmark and abroad.” Castello was acquired by Arla Foods, who expanded Castello into cheese markets in North America.

Wisconsin Cheese Makers World Championship Contest: 3rd Place Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. 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 flavors beautifully by subduing the sharper tones of the cheese – a great way of introducing skeptic 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. 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. 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.

Castello is a brand of cheeses produced by Arla Foods amba, a Danish agricultural marketing cooperative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. [1]