Rosenborg Noble is simple. Take whole milk, add half the amount of cream to it. Add any meso culture and a medium blue mould. Rennet and give yourself at least a 6x floc to cut (could try up to 8/10 depending on your milk). Heal and stir until the curd has firmed up slightly. Hoop up and allow to free drain over night in a hot room. Give the wheel two heavy dry saltings, 24 hours apart. Returnt he wheel to the hoop after each salting otherwise it will deform. On the fourth day pierce and move to a cave. Flip/turn daily. SCRUB with heavy brine once a week to keep the rind clean. Age for 5-8 weeks and enjoy a salty, blue cheese.
And I should add that if you want to make Castello, it's pretty hard without a UF plant.
