Author Topic: Castello white  (Read 535 times)

Offline Kiwi

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Castello white
« on: August 04, 2012, 02:44:15 AM »
Hello all,
A new cheesemaker from New Zealand here. One of my favourite commercially produced cheeses is Castello White - a soft creamy mild cheese that spreads readily and is - in my opinion - utterly sublime. My question is, does anyone know how this cheese is made? It seems to have a very soft exterior bloom rather than a thick P. candidum or Geotrichum mould cover. It does soften further as it ripens but I never find it goes completely runny like a typical white mould cheese such as Camembert or Coulommiers. I would dearly love to make something along these lines for myself. Any info or ideas would be most welcome. Thanks.


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Offline Cheeseater

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Re: Castello white
« Reply #1 on: February 14, 2014, 11:01:13 PM »
Hi Kiwi,

Castello White is one of my favourites. If you do make it, let me know would love to try it. From a kiwi cheeseater.