Frequently asked questions

GENERAL

HOW LONG HAS CASTELLO® BLUE CHEESE BEEN IN EXISTENCE?

Our story begins in 1893, when the young visionary, Rasmus Tholstrup, decided to dedicate his life to cheese making. Over 110 years later, the story continues, with Castello being sold in over 50 countries.


WHERE CAN I FIND CASTELLO® CHEESES?

The Castello® family of cheeses are available at grocery and specialty cheese stores across Canada. These stores include; Real Atlantic Superstore, Loblaws, Fortinos, Zehrs, Sobeys, IGA, Price Chopper, A&P, Dominion, Food Basics, Real Canadian Superstore, Safeway, Co-op, Thrifty's, Save-on-Foods, or inquire at your local grocery store or specialty cheese shop.


HOW IS CASTELLO® CHEESE MADE?

Cultivated fermentation cultures are used for production of the cheeses. The blue cheese is inoculated with Penicillum Roqueforti, whereas Brie and Camembert cheese are inoculated with Penicillum Candidum. The cultures provide the cheeses with their characteristic look and taste. 
The Blue culture is added to the cheese milk. The culture requires a lot of oxygen to develop correctly. Therefore, the cheeses are pierced with stainless steel needles, which leave a large number of air ducts. The culture develops from the inside towards the surface of the cheese. After approximately one month, the culture is fully developed. 

The Brie and Camembert culture develops from the surface towards the center of the cheese, and the cheese is not pierced. 

Some of the Rosenborg-Castello® cheeses are cut out from larger cheeses; others are created in the shape and the size you find on the shelves. The ripening method has great influence on the taste of the cheeses.


HOW IS THE MILK HANDLED?

The milk we use to produce our Castello® blue cheeses are heat-treated. The cheese has a high salt content and a low PH value, which means that is well preserved.


DOES THE ROSENBORG CASTLE STILL EXIST?

Yes, the castle still graces the center of Copenhagen and is open to the public. It is surrounded by a beautiful park and breathtaking gardens.


IN HOW MANY COUNTRIES IS CASTELLO® SOLD?

Currently Castello® cheeses are sold in over 130 countries.


WHY ARE DIFFERENT PRODUCTS AVAILABLE IN DIFFERENT COUNTRIES?

As an international brand, the range of products available in each country is tailoured to fulfill the specific needs and requirements of each market.

TASTE

WHAT KIND OF STARTER IS BEING USED TO MAKE OUR CASTELLO® BLUE CHEESE?

We use a microbial enzyme. It is not animal rennet.


I AM A DIABETIC OR HAVE AN ALLERGY?

Cheese is generally suitable for diabetics. Our Penicilium Roqueforti does not produce penicilin, however, we advise you to consult your doctor or nutrionist to be sure.


WHAT IS THE FAT CONTENT OF CASTELLO®?

36% fat 
16% proteins 
2% vitamins and minerals 
46% moisture 

For example, on the package of a Traditional Danish Blue, the fat content is stated as 50+. What does this mean? Is it 50% fat? No, 46% of the Traditional Danish Blue consists of water. The 50+ is the fat content in dry matter, meaning water excluded. The cheese has 
54% dry matter 
46% moisture (water) 

A rule of thumb is that the total fat content is half the nominal value of Fat In Dry matter. The total fat content is: 36 % percent equalling 9 grams per 1oz (28g) serving.


DOES CASTELLO® CHEESE CONTAIN SOY?

No, Castello® cheeses do not contain any soy.


DOES CASTELLO® BLUE CHEESE CONTAIN GLUTEN?

All Castello® cheeses are made with mold cultures that are gluten free. It is thus safe to eat for people that are allergic to Gluten.


IS CASTELLO® BLUE CHEESE PASTEURIZED?

All of our retail exact weighted Castello® products are pasteurized (Heat Treated at 160 degrees Farenheit). Our bulk products, however are not pasteurized but are thermized (Heat Treated at 140 degrees farenheit). 

All Castello® products are made from cow's milk.