Cheese is a living thing that needs to breathe, so the first thing you’d want to do after buying a new cheese is to remove any plastic wrapping. We recommend storing your mould cheeses in aluminum foil as this allows the cheese to breathe. You can also place it in a container that has a few holes poked in the lid, unwrapped. The cheese should be stored at 5-7°C - preferably in the vegetable drawer of the fridge. When opened, the cheeses can be stored for 4-6 days - any odor of ammonia is a sign that the cheese has gone bad.
If you want to learn a little more about the different types of mould cheeses made by Castello, continue reading!
Blue mould cheese
Blue mould cheese has a sharp and distinct taste. The mould is distributed throughout the cheese - both inside and outside. In order for the mould to develop, it requires oxy-gen and therefore in the cheese making the cheeses are pierced with needles to make sure, that the mould can grow. Blue cheeses become more and more biting with age, but if the cheese turns yellow or has an odor of ammonia you should not eat it.
White mould cheese
White mould cheese has a mild milky taste. An immature white mould cheese has a firm inside and softness below the rind as it matures from the outside. There are also white mould cheese types that have a very strong and distinct taste. On white mould cheeses the moulds grow on the surface of the cheese.
Red smear cheese
Red smear cheeses have a rich and aromatic smell and taste. In the cheese making the fresh mould cheese is brushed with red smear culture and as the cheese ages the sur-face becomes more orange and the taste gets stronger. To fully experience the taste of the cheese, the rind is also to be enjoyed.
Want to learn more about our cheeses and get serving tips?
Check out our entire range of cheeses.