HOME OF THE WORLD’S MOST HONORED BLUE CHEESE
Let us introduce you to tastes that tempt your palate, excite your curiosity, and spark some very lively conversation.
Wine and Cheese may be a classic combination, but this year Beer and Cheese pairings are the latest trend. With the popularity of local breweries and craft beers, it has become easier to track down unusual beers with more nuanced flavors. So what makes a good beer and cheese pairing? For that, we turned to The Beer Sommelier® Matt Simpson, challenging him to pair our fine cheeses with traditional and artisanal beers. Then we took his pairings across the country, hosting events in San Diego, Atlanta, Seattle, Boston and DC. Click to see the combinations he came up with!
Want to learn more about the cheeses? Visit our Cheese Glossary for more information on varieties of cheese and how they are made.
THE HISTORY OF CASTELLO DANISH BLUE
In the 1920s, a Dane named Marius Boel wondered if sheep milk Roquefort could be made better with rich Danish cow milk.
Wouldn’t it come out creamier and richer with the high butterfat of native Danish cowmilk? The answer, Danish Blue, was an instant success and an enduring classic.
Originally called Rosenborg®, it has now been renamed Castello® to reflect its European heritage. read more…
However you serve it, Castello makes the moment.