FAQs

Q: Is Castello pasteurised?
A: Yes, we pasteurise the milk Castello is made from.
Q: What is the optimum temperature for Castello to be served?
A: Castello reaches its optimal flavour and texture when served at room temperature - about 18°c. Therefore, we recommend taking it out of the fridge approximately one hour before serving.
Q: How is Castello made?
A: For a synopsis of our cheesemaking, visit the section 'How we make it'.
Q: Is Castello suitable for vegetarians?
A: Like many cheeses, animal rennet is used in the production of Castello.