Castello cheeses
Castello is an international cheese brand owned and produced by the Danish-Swedish dairy cooperative Arla Foods.
Last updated August 31, 2026
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Overview
Castello is a cheese brand associated with Arla Foods, the Danish-Swedish agricultural dairy cooperative headquartered in Viby, Aarhus. Its range spans several major cheese categories, including soft-ripened, semi-soft, semi-hard, blue and cream cheeses. The brand is sold across international markets, with product names and assortments adapted to regional preferences. The brand traces its origins to 1893, when Danish cheesemaker Rasmus Tholstrup established the business that later became associated with Castello. His son, Henrik Tholstrup, subsequently acquired a Swedish dairy and developed Bianco cheese before introducing Castello, a white cheese whose development reportedly took approximately a decade. Henrik expanded the operation in Denmark during the late 1950s by purchasing several dairies. Production grew from roughly 2,200 Castello cheeses per day in 1962 to approximately 60,000 per day three decades later, illustrating the transition from a regional Danish cheese business to a large-scale branded producer. Castello’s early identity was strongly connected with Danish specialty cheese and later with blue cheese. Blue varieties were developed during the 1960s. The production method described for the brand involves salting the curds in brine, draining and molding them, puncturing the cheeses to encourage internal mold development, and ripening them for about 15 days. The cheeses are then washed, portioned and cooled before sale. This process produces blue cheeses with a smooth, rich texture and a mildly spicy character, sometimes combined with a washed rind. The range has expanded significantly under Arla Foods. In Europe, Castello has marketed soft-ripened cheeses such as Golden and White, Organic Brie, semi-hard Scandinavian cheeses including Herrgård and Präst, multiple blue-cheese variants, and cream cheeses. Blue offerings have included Danablu, Danablu Gold, Organic Blue, Organic Mild and Creamy Blue. In North America, the portfolio has included Camembert, Brie, Noble Blue, Extra Danish Creamy Blue, Soft Blue and Crumbled Blue. Denmark’s Finest Havarti cheeses were added to the Castello brand in 2012, while Saga Blue Brie followed in 2013. An Alps Selection comprising Hirten, Bergkase and Weissbier was launched in the United States at the end of 2012. In some markets, Blue Castello denotes a triple-cream blue cheese made from cow’s milk. The brand has also developed a reputation through cheese competitions and tasting awards. Products sold under Castello or the earlier Rosenborg designation received repeated recognition at the Wisconsin Cheese Makers World Championship Contest and from American tasting organizations, particularly in the blue-cheese category. These awards helped reinforce the brand’s positioning around Danish cheese-making, distinctive textures and accessible specialty cheese. Castello is therefore best understood as an international packaged-cheese brand rather than as a standalone dairy company. Arla supplies the corporate and production infrastructure, while Castello functions as a consumer-facing brand covering both traditional Scandinavian cheeses and more broadly distributed European-style cheeses. Its present portfolio combines established Danish and Nordic varieties with soft-ripened, blue and cream cheeses designed for retail, entertaining and everyday use.
History
Castello’s history begins in Denmark in 1893, when Rasmus Tholstrup established the cheese-making business from which the brand developed. The enterprise later passed to his son, Henrik Tholstrup. Henrik acquired a Swedish dairy and produced Bianco cheese before developing the white cheese that would carry the Castello name. The development process reportedly lasted about ten years before the cheese was introduced. Henrik expanded the business during the late 1950s by acquiring several Danish dairies. This investment increased the scale of production and helped Castello move beyond a single local product. By 1962, the operation was producing around 2,200 Castello cheeses each day. Approximately thirty years later, daily output had risen to about 60,000 cheeses. In 1963, Henrik received the Danish Cheesemonger’s award in recognition of his contribution to Danish cheese production and the success of the Castello product. Blue cheese became a major part of the brand’s development during the 1960s. Castello’s blue-cheese process uses brining, molding and piercing to promote mold growth inside the cheese. The cheeses are ripened, washed, cut and cooled before distribution. The resulting products are characterized by a creamy or smooth texture, a mildly spicy flavor and, in some varieties, a washed rind. This style helped connect the brand with Danish blue-cheese expertise while making it suitable for international retail. Castello was later acquired by Arla Foods, a Danish-Swedish agricultural cooperative. Under Arla, the brand gained a broader international distribution platform and expanded into multiple cheese categories. European products have included soft-ripened cheeses, Organic Brie, Herrgård and Präst semi-hard cheeses, blue cheeses such as Danablu and Danablu Gold, organic blue cheeses and cream cheeses. The North American assortment has included Brie, Camembert, several blue cheeses, Havarti and the Saga Blue Brie line. The North American business also introduced an Alps Selection at the end of 2012, featuring Hirten, Bergkase and Weissbier. The range was described as a first of its kind in the United States. Product naming differs by market; in some markets, Blue Castello refers to a triple-cream blue cow’s-milk cheese. The brand’s historical visibility was strengthened by awards. Castello products marketed under the Rosenborg name received repeated honors at the Wisconsin Cheese Makers World Championship Contest from 1980 through 1998, including overall and blue-cheese awards. Rosenborg blue cheeses also received gold-medal and best-of-show recognition from American tasting organizations in the early 2000s. From its Danish origin, Castello consequently developed into an international Arla brand with a portfolio spanning traditional Nordic cheeses, European soft-ripened varieties and modern specialty formats.
- 2013
Saga Blue Brie introduced
[1]Saga Blue Brie was added to the Castello assortment in North America.
- 2012
Havarti and Alps Selection expansion
[1]Denmark’s Finest Havarti cheeses were added to the Castello brand, and the Alps Selection launched in the United States.
- 1998
Traditional Danish Blue places third
[1]Traditional Danish Blue received third place in the blue-cheese category at the Wisconsin competition.
- 1996
Extra Creamy Danish Blue wins best blue cheese
[1]The product received the World’s Best Blue Cheese award at the Wisconsin Cheese Makers World Championship Contest.
- 1994
Further Wisconsin championship recognition
[1]Extra Creamy Danish Blue again received an overall award, while Traditional Danish Blue placed third in the blue-cheese category.
- 1992
Extra Creamy Danish Blue recognized as best cheese overall
[1]Extra Creamy Danish Blue received the World’s Best Cheese Overall award at the Wisconsin competition.
- 1980
Traditional Danish Blue wins World Championship
[1]Traditional Danish Blue sold under the Rosenborg designation won a World Championship award at the Wisconsin Cheese Makers World Championship Contest.
- 1963
Henrik Tholstrup receives Danish Cheesemonger’s award
[1]Henrik Tholstrup was recognized for introducing Castello and contributing to Danish cheese production.
- 1962
Production reaches approximately 2,200 cheeses per day
[1]The Castello operation had increased daily production to about 2,200 cheeses.
- 1958
Expansion through Danish dairy acquisitions
[1]Henrik Tholstrup expanded the business by purchasing several dairies in Denmark.
Products and positioning
An international specialty-cheese brand combining Danish and Nordic cheese-making traditions with soft-ripened, blue, semi-hard and cream-cheese products for mainstream retail and entertaining occasions.
Blue cheese · 1960
Castello Blue cheeses
Castello’s blue-cheese family includes Danablu, Danablu Gold, Creamy Blue, Organic Blue, Organic Mild and market-specific products such as Noble Blue, Soft Blue and Crumbled Blue. The cheeses are developed through salting, molding, piercing and controlled ripening, producing internal blue veining and a rich, smooth texture. Blue Castello in some markets is a triple-cream blue cow’s-milk cheese.
Soft-ripened cheese
Castello Brie and Camembert
The soft-ripened range includes Brie, Organic Brie and Camembert. European assortments have also included the Golden and White soft-ripened cheeses. These products extend the brand beyond Danish blue cheese into familiar European formats with soft interiors and surface-ripened rinds.
Semi-hard cheese
Castello Herrgård and Präst
Herrgård and Präst are Scandinavian semi-hard cheeses marketed in European Castello assortments. They represent the brand’s Nordic dairy heritage and complement the softer and blue-cheese categories with firmer cheeses suitable for slicing, cooking and table service.
Havarti cheese · 2012
Castello Havarti
Denmark’s Finest Havarti cheeses became part of the Castello brand in 2012. The range brought a recognized Danish semi-soft cheese style into the brand’s North American assortment and broadened Castello’s offer beyond blue and soft-ripened varieties.
Blue Brie · 2013
Castello Saga Blue Brie
Saga Blue Brie was added to Castello’s North American assortment in 2013. It combines the format and soft-ripened character associated with Brie with blue-cheese development, creating a bridge between two of the brand’s principal product families.
Alpine-style cheese · 2012
Castello Alps Selection
The Alps Selection launched in the United States at the end of 2012 with Hirten, Bergkase and Weissbier cheeses. It was presented as a new type of assortment for the U.S. market and added Alpine-style cheeses to Castello’s existing Scandinavian and European portfolio.
Cream cheese
Castello cream cheeses
Castello markets a line of cream cheeses in European markets. The category adds a spreadable and everyday-use format to a portfolio otherwise strongly associated with specialty, blue and soft-ripened cheeses.
Brand decisions
2013
Introduce Saga Blue BrieProduct launchBackground
Castello continued developing products that combined soft-ripened and blue-cheese characteristics.
Action taken
Saga Blue Brie was added to the North American range.
Aftermath
The product expanded Castello’s hybrid soft-ripened and blue-cheese offering.
2012
Broaden North American assortmentProduct launchBackground
Arla used the Castello brand to extend its North American specialty-cheese selection.
Action taken
Denmark’s Finest Havarti was added and the Alps Selection was introduced in the United States.
Aftermath
The portfolio covered additional Danish and Alpine-style formats alongside Brie, Camembert and blue cheeses.
1958
Expand through dairy acquisitionsStrategyBackground
Henrik Tholstrup sought to increase the scale and reach of the Castello business.
Action taken
Several dairies in Denmark were purchased, supporting higher production volumes and broader distribution.
Aftermath
The expansion preceded substantial growth in daily Castello production and strengthened the brand’s Danish manufacturing base.
- Acquisition by Arla FoodsM&A
Background
Castello was acquired by Arla Foods as the brand developed from a Danish cheese business into an international consumer brand.
Action taken
Arla Foods assumed ownership and expanded Castello’s presence in international cheese markets, including North America.
Aftermath
Castello became part of Arla’s international branded portfolio, with market-specific assortments across Europe and North America.
Recent events
- 2013
Saga Blue Brie added to Castello’s North American range[1]
Product launch
Castello added Saga Blue Brie to its North American product assortment.
- 2012
Denmark’s Finest Havarti cheeses added to the Castello brand[1]
Product launch
Castello expanded its North American assortment with Denmark’s Finest Havarti cheeses.
- 2012
Castello launches Alps Selection in the United States[1]
Product launch
The Alps Selection, comprising Hirten, Bergkase and Weissbier cheeses, was introduced in the United States.
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