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 Wisconsin Cheese Makers World Championship Contest: World's Best Blue Cheese – Extra Creamy Danish Blue Cheese, Rosenborg® brand.

Find sources: "Castello cheeses"– news · newspapers · books · scholar · JSTOR ( December 2009) ( Learn how and when to remove this template message)Made using milk from local cattle, Castello Traditional Danish Blue comforts with a creamy profile of intricate flavors and a smooth texture. Native to blue mold cheeses, the opening is initially soft with flavors intensifying as it lingers. 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. Wisconsin Cheese Makers World Championship Contest: Traditional Danish Blue wins “World Championship.” [3] See also [ edit ] Wisconsin Cheese Makers World Championship Contest: World's Best Blue Cheese – Traditional Danish Blue Cheese, Rosenborg® brand. Wisconsin Cheese Makers World Championship Contest: World's Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. 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 made 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

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

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.

Substitutes for Danish Blue

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 flavours beautifully by subduing the sharper tones of the cheese – a great way of introducing sceptic audiences to blue cheese. How Danish Blue is made

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. For the North American market, Castello markets a camembert, a brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013. Finding a balance between piquancy and smoothness, Danish dairies select their milk with great care and purpose, committed to the notion of wholesome milk being reflected in the final quality. Danish Jersey and red-pied cows are chosen for their high yield and rich milk. Looking further south, the Italian Gorgonzola presents itself as a charismatic take on a blue mould cheese. Slight salty, it can range anywhere from mild to brash in flavour, offering vivid contrasts when paired with pasta dishes and zesty marmalade.eautifully 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.From a nation of agriculture, Danish dairy farmers hold a strong catalogue of knowledge and experience that strongly echo in their cheese. The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Variants high in moisture melt effectively and add tang to red meat and sauces. Gorgonzola 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.” The quintessence of fine dining since its origin, Castello Traditional 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 flavors are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.