How we make it

We like to think of what happens next as cheese making magic. It's a simple enough process, but it takes skill and experience to perfect. The cheese starts to coagulate as it splits into the soluble part, or whey, and the insoluble curds. We cut and stir the curds and whey, then pour them into a round plastic case where they separate fully. The remaining curds soon become cheese, at which point we remove it from the casing and dip it into salted water. It's the same traditional method we've always used, after all, why try and improve
on perfection?

Next, Castello Blue is pierced with lots of tiny holes before being placed on a tray in our ripening room. Trust us, it's this vital mould-growing process that makes Blue taste so good! It takes about 14 to 16 days to ripen. After this, the cheese is washed, dried, cut, packed and left in a cooling room for 5 to 7 days at 1°c. It is then shipped out to the UK after it is 21 to 25 days old.