How we make it

The Castello dairy might have grown in size over the years, but traditional production values of impeccable quality remain at the core. Here's how we do it…

First things first: we source the best milk from the best farms - we wouldn't have it any other way! Then we mix the milk with cream and concentrate it, before pasteurising the mixture. Then we pour the milk and cream mixture into a vat, and determine the destiny of the cheese by adding a few further ingredients… For Castello Blue, we add maturing culture, rennet and blue mould. For Castello White, we simply add maturing culture and rennet.