In 1960s, one of the oldest cheese producing companies of Denmark - Tholstrup Cheese Company initally prepared Blue Castello cheese. This soft cheese made from cow’s milk has a smooth and creamy texture. Blue Castello cheese has a buttery and tangy taste. It is often served with fresh salad and crisp crackers as well as wines like Chenin Blac and Sauvignon Blac. This cheese comes in various culinary usages across the world.

Blue Castello

Castello

North Sea Cheese (or Vesterhavsost in the native tongue) is the Danish version of Gouda — the washed curds make a smooth, slightly sweet paste balanced with oniony, brothy notes and surprising Alpine nuttiness.

A hint of seaside salty air lingers at the end, reminding you of the cold, roaring sea it spends a year aging next to. Slice it thinly and add a dollop of fig jam to make the ultimate sweet grilled cheese.

North Sea

Thise Dairy

Danablu (Danish Blue) is a semi-soft blue veined cheese, made from cow's milk. Produced by Rosenborg at Denmark, it has creamy and crumbly texture. The cheese belongs to blue cheese family. In eight to twelve months, it matures with a yellowish edible rind. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.

Best Danish Cheese

Blue Castello

North Sea

Danablu (Danish Blue)

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