Double Crème Blue

What is Castello Double Crème Blue?

Inspired by the mild and delicate nature of white mold cheeses and the intense profile of a traditional blue cheese, the Double Crème Blue has become a classic of its own. Kickstarting your palate, it opens gently, slowly intensifying as it sits on your tongue. Braced with tones of toasted hops, the flavors are mild, bordering on tangy, with a creamy consistency to garnish and complete the profile. Its ivory-colored body, imbued with blue veins that stretch like gushing rivers, is certain to sit perfectly at any table and beside any dish.

First introduced in 1969, the traditional ways of making the Creamy Blue are still maintained today, ensuring the same level of quality. A harmonic blend of light aromas and mild flavors make this cheese a nuanced and intricate experience worthy of sharing or enjoying on your own. The milder profile of Creamy Blue makes it a perfect choice for audiences that are unversed in blue mould cheeses.

Pair your Double Crème Blue with toasted rye bread, fresh pears and roasted nuts, or let it accompany seared game or sit atop baked potatoes. Serve at room temperature by removing the cheese from the refrigerator at least half an hour before serving.

How Double Crème Blue is made

From a nation of agriculture, Danish dairy farmers hold a strong catalogue of knowledge and experience that strongly echo in their cheese.

In mid-Jutland, Danish Jersey and red-pied cows provide fresh milk to the Gjesing dairy. The pasteurized milk is poured into traditional open vats, with added enzymes and a special blend of cultures encouraging the development of blue mold. Once the milk has curdled with the help of rennet, it is cut and milled to release excess whey, allowing for a smoother consistency. Placed in molds, the curd is drained once more, before finally receiving a coating of salt to shield it from unwanted mold. Workers then pierce the rind with steel needles, allowing the mold to develop and breathe from the center of the cheese. After the aging process, the cheese has fostered its marbling and achieved its soft and pliable texture.

Pick another Blue Mould Cheese

If you appreciate the qualities of Creamy Blue there are other cheeses you might enjoy.

Danish Blue (PGI), also known as Danablu, is a full-flavored cheese with a salty and sharp taste. It presents an intense piquancy and has a firm, crumbly consistency, making it a great pairing for roast veal, fresh berries, and honey.

Gorgonzola (PDO), an Italian cheese, is known for its versatility in flavor, ranging from mild to bold. With a slightly salty taste, it complements a variety of dishes, such as pasta and zesty marmalade, adding vivid contrasts to your culinary creations.

Roquefort (PDO), made from sheep’s milk, is known for its sharp taste and crumbly texture, providing a distinctive and aromatic experience with its rich flavors.