Review: Castello #Cheese Selection

I have said many times before that cheese is the main reason why I would never make a good Vegan. I simply adore it too much it give it up! I was lucky enough to have been recently offered a selection of yummy cheese to review from Castello – who kindly sent me six of their cheeses to try. The selection* included: Traditional Danish Blue, Extra Creamy Danish Blue, Pineapple Halo, Creamy White, Tickler Cheddar & Creamy Blue.

Castello was established more than 50 years ago, inspired by cheesemonger Rasmus Tholstrup and his philosophy around the production of cheese as well as a passion for discovering new ways of making unique cheese. Using the skill of artisan cheese makers and traditional production methods Castello’s cheeses each come from a designated creamery, creating quality and consistent cheeses.

Let me give you a run down of each of the cheeses.

Traditional Danish Blue

This salty blue mould cheese is the most powerful of the Castello range and was developed to offer the flavour of Roquefort but using cows milk (Roquefort is made with sheep’s milk). The Danish Blue is made in three dairies in Denmark – the eldest dairy was founded in 18889 at Høgelund which is still in use today! The Castello Danish Blue has official european union PGi protection and is celebrated as a prize winning cheese.

Extra Creamy Danish Blue

Similar to the Traditional Danish Blue, this extra creamy variety is of a softer texture and a slightly milder. This offers a more creamy, well rounded blue cheese but still maintains a bit of that classic blue cheese bite! Castello recommend that this cheese be paired with a red dessert wine – Domini Veneti Recioto della Valpolicella Classico 2010 – for example which compliments the salty, creamy cheese.

This odd looking cheese is a mix of soft cheese with small chunks of pineapple, chopped almonds & papaya which creates a sweet pineapple taste with hints of a warm syrup flavour. The halo is made of all natural ingredients and represents one of our old school party snacks – pineapple and cheese on cocktail sticks!

Creamy White

Made from double cream this is a white cheese, again, with a creamy texture but with the addition of a rich buttery taste. It’s star ingredient is a special ripening culture that allows the cheese ripen from the inside producing a consistently soft centre. The Castello White cheese is handmade in open vats using traditional methods. For a fantastic flavour combination serve the creamy white with chilled slices of tart green apple – my Grandmother often gave me cheese and apple when I was young and it certainly makes for a great combination.

Tickler Cheddar

Produced in Devon at the Taw Valley Creamery, this is an extra mature cheddar (one of the nation’s favourites!) with a sweet, tangy taste. This is an aged cheese which is matured for up to 18 months by expert cheese makers to ensure it’s unique flavour. Enjoy this cheddar with red wine to bring out it’s personality.

Creamy Blue

The Creamy Blue is a double cream blue mould cheese, designed to mimic the softness associated with Brie in combination with the tang of a blue cheese. The taste has been created via a unique piercing pattern (for even distribution) with a specific mould chosen for this cheese. Each slice of the Creamy Blue offers incorporates the sharpness of the blue mould, balancing out the rich creaminess of the cheese. Again, this cheese is hand-made in open vats using traditional methods, which has been turned over 12 hours. Castello suggests a late harvest wine to match with this cheese, such as a Valbene Picolit 2010.

So, which was my favourite? It’s hard to say! They are all flavourful, exciting cheese which offer something special to a snack or recipe. I have to admit that having used the Danish Blue melted on top of soy marinated mushrooms was a real treat and so I have to say that this was my favourite.