01DE01 Castello Danish Blue Cheese
Traditional Danish Blue (PGI)
What is Traditional Danish Blue (PGI)?
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.
Adopting 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 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 (PGI) is made
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.
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.
When left to sit, the mixture curdles the milk, producing a firm curd that is then cut and milled. The broken curd is ladled into molds and drained of excess whey, followed by a brine consisting of salt and water.
Before it is ready to age, the cheese is pierced with steel needles, leaving room for the blue culture to breathe and develop. Aging takes about 60 days, producing a smooth and velvety wheel of Danish Blue cheese.
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.
How to store cheese
With the proper wrapping and storage conditions, you can keep cheese for longer than you may think. In addition to being able to savor your cheese until the last delectable bite, you’ll also be doing your part to help minimize food waste! Keep reading for more tips.
Remove any plastic wrapping
Wrapping your cheese in any type of plastic prevents it from breathing and leads to moisture build-up. Sealing cheese in plastic also alters the protective rind that acts as a preservative and ultimately removes flavor and texture.
USE CHEESE PAPER OR ALUMINIUM FOIL
To make sure your favorite cheese stays fresh, wrap it in cheese paper. This keeps the cheese from drying out and allows it to breathe, ensuring it will last longer. Once wrapped, you should place your cheese in an airtight container to make sure it gets the right amount of moisture. A plastic container also protects the cheese from bumps and ensures that especially pungent aromas won’t escape!
Soft cheeses, such as Brie and Camembert, will last several weeks if wrapped in cheese paper and stored correctly.
DON’T WRAP IT TOO TIGHTLY
Wrapping cheese too tightly prevents it from releasing moisture and can cause it to give off odors resemble ammonia. This can also lead to the cheese developing an unpleasant flavor. When wrapping your cheese, always be sure to leave room for it to breathe.
REPLACE THE PAPER
It’s impossible to avoid touching the wrapping when cutting or serving your cheese. To avoid bacteria from your fingers or other foods getting onto your cheese, we recommend replacing the wrapping paper after each use.
KEEP IT IN THE VEGETABLE DRAWER
You should store your cheese at the same temperature it was cured at. For most cheeses, a temperature between 41-44°F will keep it fresh for a few weeks, provided they have been properly wrapped. Leaving your cheese in the fridge will slow the maturing rate, while warmer conditions allow mold and flavor to develop much faster. Keep in mind that storing cheese in the refrigerator will eventually dry it out. A much better option is to store it in the vegetable drawer.
Remember to remove your cheese from the refrigerator a few hours before serving, as it’s a simple way to bring out the subtle contrasts in flavor.
USE YOUR SENSES
These tips will keep your cheese tasting good for longer, whether it’s a tangy cheddar, a heavenly brie or a zesty blue. If you’re in doubt as to whether it’s okay to enjoy that last piece, don’t be afraid to touch, smell or inspect your cheese for dryness or unwanted moisture. Look for any cracks that could indicate dry air and see if you can detect the smell of ammonia. If so, it could be a sign that, unfortunately, it’s time to throw your cheese away.
Now you have your cheese safely stored, find out what to do with your leftovers!
LEFTOVER CHEESE RECIPES
Cheese can play both starring and supporting roles in a surprising number of recipes. Explore our delicious leftover cheese recipes here so you can indulge your cheese cravings to the last ounce.
