500,000 visitors to Grand Central Terminal discovered the art of cheese at a creatively crafted, edible art gallery made from premium Castello® cheese.

The Castello® story – a uniquely inspired tale of creative craftsmanship and culinary innovation – was brought to life upon a new canvas last week in a multi-sensory experience at New York City’s Grand Central Terminal.

Eat the Art 2014For two days, nearly 500,000 visitors delighted in “Eat the Art” – a creatively crafted, epicurean gallery showcasing edible works of art fashioned entirely of Castello® cheese.

Paying homage to the Castello® heritage of tradition and innovation, “Eat the Art” featured edible representations of still life pieces from such revered painters as Jean-Baptiste-Siméon Chardin, Raphaelle Peale and Antoine Vollon. Guests were able to see, smell and eat the art by removing and enjoying premium Castello® cheese samples directly from the replica masterpieces.

“Innovation, tradition and the art of cheese making have been Castello® hallmarks for more than 120 years,” said Susan Burris, Castello® brand manager. “Like the artists showcased at our one-of-a-kind gallery, Castello® is fueled by creativity and a passion for discovery. We were delighted to celebrate the art of cheese with an innovative experience for food lovers.”


Beginning with the visionary Rasmus Tholstrup at the end of the 19th century, Castello® cheese makers have long been recognized as true craftsmen whose work, like that of celebrated artists, has inspired and delighted those who experience the final products.

Still Life With Cheeses, Artichoke and Cherries | Clara Peeters

1625, Los Angeles County Museum of Art

Like Rasmus Tholstrup, Clara Peeters was a true innovator. One of the few known female Flemish artists of the 17th century, she was among the first to specialize in still life paintings. Sharing the Castello® passion for discovery, Peeters was hailed for her ability to evoke a human presence through cut fruit, or partially eaten food – traits that are showcased in “Still Life With Cheeses, Artichoke and Cherries.”

Featured Castello® cheeses: Black, Creamy Havarti, Traditional Danish Blue and Alps Selection WeissbierEat the art by CastelloClara Peeters


Still Life of Bread, Butter and Cheese | George Smith

1754, Yale Center for British Art, New Haven

Castello® cheeses carry the tradition and story of a strong local culture. So, too, does the work of George Smith, a British painter and poet who was among the first in England to paint local scenery in the classical French Baroque style. Smith’s masterful technique and gentle observation are on display in “Still Life of Bread, Butter and Cheese.”

Featured Castello® cheese: Alps Selection Weissbier

Eat the art by Castello

Smith_Still Life with Bread, Butter and Cheese


Jar of Apricots | Jean-Baptiste-Siméon Chardin
1758, Art Gallery of Ontario

Any gallery celebrating a heritage and tradition of creative craftsmanship must include Jean-Baptiste-Siméon Chardin, one of the supreme artists of the 18th century and arguably history’s greatest master of still life. Chardin’s balance of innovation and tradition, like that of Castello® cheese makers, has inspired and delighted for centuries.

Featured Castello® cheese: Traditional Danish Blue

Eat the art by CastelloChardin_Jar of Apricots


Cheese With Three Crackers | Raphaelle Peale
1813, Location Unknown

Never content to just make standard cheeses, Castello® has tried to be creative by using ingredients and techniques from all over the world. Perhaps inspired by Spanish art he saw during a trip to South America, Raphaelle Peale became America’s first professional still-life painter. “Cheese With Three Crackers” illustrates the skill and technique that elevated his work to national acclaim.

Featured Castello® Cheese: Aged Havarti

Eat the art by CastelloPeale_Still Life Cheese With Three Crackers


Still Life With Bottles, Wine and Cheese | John F. Francis
1857, High Museum of Art, Atlanta

From its wine bottle with a slightly peeling label to the rich and varied texture on its wedge of cheese, “Still Life With Bottles, Wine and Cheese” is a testament to John F. Francis’ precision. This acute attention to detail, which made Francis one of America’s top mid-19th century still life artists, has been a hallmark of Castello® cheese makers for nearly as long.

Featured Castello® cheese: Alps Selection Hirten

Eat the art by CastelloFrancis_Still Life With Bottles, Wine and Cheese


Still Life With Cheese | Antoine Vollon
Late 1870s, The Metropolitan Museum of Art, New York City

Hailed as a second Chardin, the artisan expertise and technical virtuosity of Antoine Vollon is showcased in his “Still Life With Cheese.” His distinctively detailed cheese wheel calls to mind the unique flavor and texture of creatively crafted Castello® cheeses.

Featured Castello® cheese: Saga Classic Blue Brie

Eat the art by CastelloVollon_Still Life With Cheese


Metro-North sculptureThe gallery’s final opus came courtesy of renowned food artists Jim Victor and Marie Pelton, who hand-carved a representation of a Metro-North Train entirely from Castello® Alps Selection Hirten cheese.

Through a celebration of art and culinary innovation, “Eat the Art” authored another chapter of the creatively crafted Castello® story.

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