🧀 Castello Creamy White
Castello Creamy White is a Danish brie-type white mould cheese from pasteurised milk and cream, created in 1944, that matures from the inside out.
Castello Creamy White is a Danish brie-type white mould cheese, created in 1944 by Henrik Tholstrup, son of the founder of the Castello brand.
Its defining feature is ripening from the inside out: the cheese matures from the centre towards the thin white rind, so the whole paste becomes soft and creamy. Creamy White is made in Denmark in open vats.
Ingredients listed by the maker: pasteurised milk, cream, white mould culture and microbial rennet. The added cream gives the cheese a rich, creamy texture.
Creamy White belongs to the white mould cheeses, like brie and camembert. It is sold in pieces, for example 150 g.
How to use it: serve it at room temperature on a cheese board with grapes, figs, berry jam or crusty bread; bake it whole in the oven until the centre runs; or slice it into sandwiches and salads. Keep it in the fridge in its original wrapping and take it out about 30 minutes before serving.
Facts
| Country | Denmark |
|---|---|
| Raw material | Pasteurised milk, cream |
| Main use | Cheese board, baking, sandwiches, salads |
What it includes
How it connects to Cheese
🧀 Castello Creamy White → kind of → ⚪ Soft cheeses with a bloomy rind → kind of → 🧀 Cheese
Links
Frequently asked questions
What is special about Castello Creamy White?
It matures from the inside out and has a thin white rind, so the whole paste is soft and creamy.
Where is Castello Creamy White made?
In Denmark, in open vats.
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