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Blue Castello is a cow’s milk cheese made in Denmark. On the outside, Castello has a colorful rind which it can attribute to the variety of molds that grow on it. On the inside, Blue Castello is similar in texture to Brie; creamy, smooth and spreadable. The Blue veins spread out in thick fingers through the cheese in mostly horizontal lines that taste of tanginess and smell like mushrooms. This cheese’s soft texture and mild by comparison flavor profile make it the perfect jumping off point for anyone who is new blue cheese.

The longer you keep your Blue Castello, the more you will notice an evolution in its flavor. Keep it for no longer than six weeks, or else some of the new emerging flavors might put you off. This is a great cheese to cook with or to serve as part of a cheese platter. If you are looking for a wine pairing, opt for a young and fruity red, or a dry white wine.  



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