Frequently asked questions
WHAT TYPE OF MILK IS USED TO PRODUCE CASTELLO CHEESES?
All Castello products are made from cow’s milk.
ARE CASTELLO CHEESES PASTEURIZED?
Yes, all Castello cheeses are pasteurized — heat-treated at 160 degrees Fahrenheit — a process which has historically made cheeses much safer to consume.
ARE CASTELLO CHEESES GLUTEN-FREE?
Yes, all Castello cheeses are gluten-free.
ARE CASTELLO CHEESES KOSHER?
No, Castello cheeses are not certified kosher at this time.
DO YOU USE ANIMAL RENNET?
Nearly all Castello cheeses are made from microbial rennet, which does not come from animals. The only two cheeses that include animal rennet are Saga Classic Blue Brie and Castello Soft Blue.
DO CASTELLO CHEESES CONTAIN SOY?
No, Castello cheeses do not contain any soy.
CAN I FREEZE CASTELLO CHEESE?
Fine cheeses such as Castello should not be frozen, as the texture and flavors are diminished.
CAN I ORDER CASTELLO CHEESES ONLINE?
Not at this time. However, you may be able to order Castello cheeses via grocery delivery services.
WHERE CAN I BUY CASTELLO?
Castello cheeses are available at a variety of fine grocery stores and gourmet shops nationwide. If you do not see them at your favorite location, ask the deli manager to order Castello for you, or contact us to help you find them.
WHAT TEMPERATURE SHOULD YOU SERVE CASTELLO CHEESES?
The full flavor of Castello cheeses is best experienced at room temperature. It is advised to remove cheese from the refrigerator 30 to 60 minutes before serving.
HOW DO YOU STORE CASTELLO CHEESE?
Castello cheeses should be refrigerated. To keep your cheese fresh, wrap it in parchment or waxed paper, followed by a layer of plastic wrap. Always wrap cheeses separately, rather than wrapping a blue and Havarti together, to maintain each cheese’s unique flavor profile.
CAN YOU EAT THE RIND?
Yes, Castello cheese rinds are edible.
WHERE IS CASTELLO PRODUCED?
Castello cheeses are produced in Denmark and Germany.