Castello® Danish Blue Cheese

• Sharp
• Fine, nutty, blue mould aroma
• Hints of marzipan
• Soft bitterness of sourdough
• Salty
• Savoury

The taste excellently balances sweet and bitter.

• Crumbly
• Yet delicately smooth in your mouth

It will crumble when you give it a gentle squeeze, and the smoothness will pleasantly melt in your mouth.

6 out of 6. Intense.

Castello Danish Blue Cheese will not go unnoticed. It is strong, flavourful and boasts a memorable aroma.

• Creatively crafted in Denmark from fresh cow's milk and cream
• Strictly following the traditional Danablu methods with Castello craftmanship
• The high surface concentration of salt ensures that the surface of the cheese remains white after ripening of the mould
• Each cheese is inspected for quality before slicing and going into a pack

Beautifully crafted by our master cheesemakers who amplified the best qualities of traditional Danish blue mould cheese.

• Slice it and enjoy it on top of bread or crackers
• Pick a pairing and enjoy it as an indulgent dessert with your drink
• Serve on a cheese platter as an appetiser, a snack or a dessert
• Crumble it on top of your pizza, soup or salad
• Try it in one of our recipes!

The delicious flavour of Castello Danish Blue Cheese works very well on its own. When you combine the sharper blue mould notes with other foods, the overall balance provides your taste buds with an even more sensorial experience.

Enhance the flavour of your cheese with food and drink pairings. Choose a favourite and immerse yourself in a new and surprising taste combination.

• As the name suggests, Danish Blue (or Danablu) is a traditional Danish cheese type. It is so unique that it even has an official EU protected geographical indication (PGI) status. This means that only cheeses produced in Denmark in line with all specific production techniques can earn themselves the name of Danish Blue
• Castello Danish Blue Cheese is the champion of Danablu, as assessed by an independent panel of experts in Denmark. It has won this honour several times, most recently in 2018.