Are you a vegetarian who loves blue cheese?
If so, you may be wondering if Castello’s delicious creamy and traditional Danish blue cheeses are suitable for your diet.
With their rich and tangy flavors and smooth textures, these cheeses are a favorite among foodies and cheese lovers alike.
But are they vegetarian-friendly?
In this article, we’ll take a closer look at the ingredients and production methods used to make Castello blue cheese to determine whether it’s safe for vegetarians to enjoy.
So, sit back, relax, and let’s dive into the world of Castello blue cheese!
Is Castello Blue Cheese Vegetarian?
Castello Creamy Blue cheese and Castello Traditional Danish Blue cheese are both suitable for vegetarians.
While blue cheese is typically made with animal rennet, which is derived from the stomach lining of young calves, Castello uses microbial rennet instead. This means that the cheese is made without any animal products and is safe for vegetarians to consume.
In addition to microbial rennet, Castello Creamy Blue cheese also contains pasteurized cow’s milk, salt, lactic acid bacteria, and penicillium roqueforti culture. The cheese is turned four times in 24 hours during the maturing process to ensure its soft and buttery texture.
Castello Traditional Danish Blue cheese is made using cow’s milk and features fine streaks of blue veins along its white interior. The cheese is made using traditional French recipes for making blue mold cheese, but dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. The cheese is aged for over 60 days and approved by the Vegetarian Society.
What Is Castello Blue Cheese?
Castello Blue Cheese is a type of cheese that is made in Denmark by the Tholstrup Cheese Company. The cheese comes in two varieties: Castello Creamy Blue Cheese and Castello Traditional Danish Blue Cheese. Both types of cheese have a smooth and creamy texture, and are similar in texture to Brie.
Castello Creamy Blue Cheese is made using pasteurized cow’s milk, salt, lactic acid bacteria, penicillium roqueforti culture, and microbial rennet. This type of rennet is derived from microorganisms and does not contain any animal products, making it suitable for vegetarians. The cheese is turned four times during the maturing process to ensure its soft and buttery texture.
Castello Traditional Danish Blue Cheese is made using cow’s milk and features fine streaks of blue veins along its white interior. The cheese is made using traditional French recipes for making blue mold cheese, but dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. The cheese is aged for over 60 days and approved by the Vegetarian Society.
The Ingredients Used In Castello Blue Cheese
Castello Blue Cheese is made using high-quality ingredients that are carefully selected and prepared. The primary ingredient in both Castello Creamy Blue cheese and Castello Traditional Danish Blue cheese is pasteurized cow’s milk, which is sourced from Danish Jersey and red-pied cows. These cows are chosen for their high yield and rich milk, which is crucial in creating a creamy and flavorful blue cheese.
To trigger coagulation, a combination of enzymes and rennet is added to the milk. Castello uses microbial rennet instead of animal rennet, which is derived from the stomach lining of young calves. This means that the cheese is made without any animal products and is safe for vegetarians to consume.
To foster the blue veins, blue culture is mixed with the milk during the cheese-making process. The cheese is then aged for over 60 days, during which time it develops its smooth and velvety texture and naturally developed flavors. Castello Blue Cheese contains no additives or artificial fillers, making it clear in taste and gluten-free.
The Production Process Of Castello Blue Cheese
The production process of Castello Blue Cheese begins with pasteurized cow’s milk being heated and mixed with lactic acid bacteria. This mixture is then left to ferment for several hours until it reaches the desired level of acidity.
Next, microbial rennet is added to the mixture to cause the milk to coagulate and form curds. The curds are then cut into small pieces and placed into molds where they are left to drain for several hours.
After this, the cheese is removed from the molds and salted. Penicillium roqueforti culture is then added to the cheese, which gives it its characteristic blue veining. The cheese is then left to mature for at least 60 days, during which time it is turned four times in 24 hours to ensure a soft and buttery texture.
Once the cheese has matured, it is ready for consumption. Castello Blue Cheese can be enjoyed on its own or used as an ingredient in a variety of dishes. Its bold and tangy flavor pairs well with seared beef, veal or pork steak, and it can also be served in soups, pastas or stews for an extraordinarily creamy consistency.
Alternatives For Vegetarian Blue Cheese Lovers
If you’re a vegetarian and love the tangy flavor of blue cheese, you’ll be happy to know that there are plenty of alternatives available. Here are some options to consider:
1. Vegan Blue Cheese: There are several brands that offer vegan blue cheese made with ingredients like cashews, tofu, and spirulina for color. These cheeses are creamy and tangy, just like traditional blue cheese.
2. Dolcelatte: This vegetarian cheese is a great substitute for Gorgonzola. It has a mild and creamy flavor with a slightly sweet finish.
3. Cashel Blue: This Irish blue cheese is made with pasteurized cow’s milk and microbial rennet, making it suitable for vegetarians. It has a buttery texture with a tangy and slightly sweet flavor.
4. Dorset Blue Vinny: This award-winning blue cheese is made in the UK using pasteurized cow’s milk and vegetarian rennet. It has a crumbly texture with a sharp and tangy flavor.
5. Beauvale: Another UK-made blue cheese, Beauvale is made with pasteurized cow’s milk and vegetarian rennet. It has a creamy texture with a rich and nutty flavor.
Whether you’re looking for a vegan option or a traditional blue cheese made with vegetarian rennet, there are plenty of alternatives available that are just as delicious as the real thing.
