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Time to turn up the sweet and bolster the bold! Think beyond the traditional Cheeseboard by pairing Castello® Cheese with sweet sidekicks like chocolate, shortbread, nuts, and fruit. A Cheeseboard worthy of celebrating any occasion from birthdays to holiday cheer. Make a wish and dig in.

Castello® Extra Creamy Brie

It starts with the slim rind that yields to your knife like a layer of snowy ice resting on silken water. Beneath, thick and velvety, lies the cream of this white cheese, waiting for you. Let it melt in your mouth, hints of plain yoghurt and dark chocolate. Give in to its seductive notes, savour its mild aftertase, and enjoy the same rich afterglow you'd get from a well-marbled steak. 

Castello® Pineapple Cream Cheese Ring

A cream cheese made with small chunks of pineapple with chopped almonds and papaya. It has a sweet pineapple aroma with notes of butter, marzipan and warm syrup. 

Castello® Tickler Extra Mature Cheddar

This is an extra mature cheddar with a sweet, tangy taste. It is carefully matured for up to 18 months and made by expert cheese makers at the Taw Valley Creamery in Devon.

Castello® Extra Creamy Blue

This cheese is pleasantly aromatic and delightfully flavoursome. IN manufacturing this cheese, we use extra fresh cream to give an added richness to the texture. 

Castello® Camembert

A soft, white cheese with a mild, slightly aromatic taste. It has a soft, almost spreadable texture. 


Grocery List

  • carrot cake muffins cut into rounds
  • mini biscotti
  • mini donuts 
  • chocolate covered pretzels 
  • chocolate drops or chocolate chips
  • frozen sugared grapes
  • don't forget the birthday candles! 

How to Make Whipped Castello® Camembert or Brie

Cut the rind off of room temperature Cheese and cut into smal cubes; place in a bowl with 2 tbsp whipping cream. Beat with an electric mixer until smooth. For a sweet touch and honey, for a spicy touch add finely chopped fresh herbs. Add aditional cream if mixture appears too thick. Serve with crackers as a side to your Cheeseboard.