Double Crème White

What is Castello Double Crème White?

Like sprinkles of powdered sugar resting on soft pillows of cream, the thin and delicate rind of our Castello Double Crème White graciously coats its rich and smooth interior. Touches of earthy mushrooms doused in hints of seared butter reach your palate in a smooth effort, offering creamy and slightly acidic notes to finish. Taking inspiration from the likes of other white mold cheeses, it is mild, fresh and aromatic, with a soft texture that leans towards an almost silky glaze in appearance.

Made by hand to attain its thin and bloomy rind, the Double Crème White ripens from the inside out, allowing it to develop its thin rind and seamless consistency. An enticing balance of the senses with gentle flavors that slowly open and flourish, this Double Crème White enchants all who try it.

Pair Double Crème White with nuts, fresh grapes and white wine for a full experience of flavors. Serve Double Crème White at room temperature by removing it from refrigeration at least half an hour before serving.

How Double Crème White is made

At a dairy near the strait between Funen and Jutland in Denmark, workers use traditional open vats to produce the delicate characteristics of Double Crème White.

Filled to the brim with pasteurized milk taken from Danish cattle, a blend of cultures and rennet that trigger the curdling of the milk are added to the vats. Once it reaches a firm consistency, the curd is cut and strained of whey. Prepared by hand, workers carefully shape the curds into the molds, before letting them drain again. The following day, the cheese is lightly brined, so as not to inhibit the forming of the rind.  After aging, the rind blooms, revealing a white and fluffy surface.