Wisconsin Cheese Makers World Championship Contest: World's Best Blue Cheese – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Forever sealed as a testament to the Danish dairy, Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mould cheeses boast qualities akin to this Danish classic. In 1963, Henrik received the Danish Cheesemonger's award, having made “A tremendous effort by introducing the new Castello cheese, which has made Danish cheese production highly successful and in a few years has gained remarkable popularity both in Denmark and abroad.” Castello was acquired by Arla Foods, who expanded Castello into cheese markets in North America.

American Culinary Institute Gold Medal “Best Taste” Award: According to a blind taste test conducted by American Culinary Chefs (ACC), the nation's best tasting imported Blue cheese is Castello:Rosenborg. Castello:Rosenborg has been honoured as the best tasting by ACC five consecutive years. The Alps Selection Cheeses; Hirten, Bergkase, and Weissbier, were launched in the United States in the end of 2012, and were the first of their kind available in the United States. In some markets, the name Blue Castello is used for a triple cream blue cow's milk cheese. American Tasting Institute: Castello Rosenborg Danish Blue Cheese, Extra Creamy Danish Blue Cheese, and Mellow Blue Danish Cheese won “Gold Medal” and “Best of Show.” With naturally developed flavors, Danish Blue finds no room for additives or artificial fillers. Instead, the cheese is clear in taste and gluten free. Containing animal rennet, it is not suitable for vegetarians. Substitutes for Traditional Danish Blue The quintessence of fine dining since its origin, Danish Blue cheese exudes self-indulgence at the highest level. Also known as Danablu, the cheese is made using cow’s milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavours are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Wisconsin Cheese Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” [3] See also [ edit ]

Italian, charming and beautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue. With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios. Castello Double Crème Blue Wisconsin Cheese Makers World Championship Contest: World's Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand. Taken fresh from the pasture, the milk is pasteurized and prepared in large vats. To help foster the blue veins, blue culture is mixed with the milk, along with a combination of enzymes and rennet to trigger coagulation. Pair Danish Blue with seared beef, veal or pork steak, allowing it to melt in, or serve it in soups, pastas or stews for an extraordinarily creamy consistency. Enjoyed cold, zesty apple, dark chocolate and pear stand in great contrast and complement the flavors beautifully by subduing the sharper tones of the cheese – a great way of introducing skeptic audiences to blue cheese. How Danish Blue is madeAdopting traditional French recipes for making blue mold cheese, dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. Traditional Danish Blue is milder than the likes of Roquefort and is favored for being better suited to sensitive palates. Pair your Creamy 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 Creamy Blue is made While some form natural rinds during maturation, most blue mold cheeses have no rind. Instead, the flavors that normally accumulate around the exterior can be found across the entire body. Types of blue mold cheeses Delicate and luxurious creaminess mix with intricate flavor in this indulgent blue mold cheese. Castello Double Crème Blue is smooth, with a velvety texture and a slightly sharp and salty taste.

Castello is a brand of cheeses produced by Arla Foods amba, a Danish agricultural marketing cooperative based in Viby, Aarhus. Worldwide, a variety of cheeses are marketed under the Castello name, including semi soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses. [1]

Adopting traditional French recipes for making blue mould cheese, dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. Danish Blue is milder than the likes of Roquefort and is favoured for being better suited to sensitive palates. Another Danish favourite, the Danish Blue (often referred to as Danablu) is full-flavoured, salty and sharp in taste. Extravagant in its nuances, it presents an intense piquancy with a firm and crumbly consistency. A great pairing for roast veal, fresh berries and honey. Taken fresh from the pasture, the milk is pasteurised and prepared in large vats. To help foster the blue veins, blue culture is mixed with the milk, along with a combination of enzymes and rennet to trigger coagulation. Forever sealed as a testament to the Danish dairy, Traditional Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mold cheeses boast qualities akin to this Danish classic.