Blå Castello is a soft, creamy Danish blue cheese perfect for those who want to enjoy blue cheese without the intense sharpness. This article explores its unique flavor profile, aging process, and easy ways to enjoy it at home. Plus, there’s a simple recipe for creamy polenta with caramelized shallots and hazelnuts that highlights blå castello’s smooth and rich character.
Ingredients
For the polenta:
- 100 g fine cornmeal
- 500 ml whole milk
- 100 g blå castello cheese, cut into cubes
- 1 small knob of butter
- Salt, to taste
For the caramelized shallots:
- 4 shallots, thinly sliced
- 1 tbsp olive oil
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- Pinch of salt
For the hazelnut topping:
- 50 g roasted hazelnuts, roughly chopped
- A few sprigs of fresh thyme
- Zest of half a lemon
- Pinch of sea salt
Instructions
- Heat olive oil over low heat. Add the shallots and cook slowly, stirring occasionally, until soft and golden, about 10 minutes. Add brown sugar, balsamic vinegar, and salt, and cook for a few more minutes until the shallots are caramelized and sticky.
- In a small pot, warm the milk until just below boiling. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Cook for 10–15 minutes until thick and creamy.
- Remove from heat and stir in the butter and cubes of blå castello until melted and smooth.
- In a dry pan, toast the hazelnuts with thyme until fragrant. Mix in the lemon zest and sea salt.
- Spoon the creamy polenta onto plates, top with the caramelized shallots, and sprinkle with the hazelnut mixture. Serve warm with your favorite drink.
Notes
Why blå castello is the chillest danish blue cheese 🧀
Alright, so here’s the deal — blå castello is one of those cheeses that sneaks up on you. It’s from Denmark, made sometime in the 60s, and honestly, it’s perfect if you like blue cheese but hate when it tastes like a punch in the face. You know the type — super creamy, soft, and with just a tiny bit of blue mold funk to keep things interesting.
It’s kind of like Brie’s chill cousin who also knows a little blue cheese attitude but doesn’t overdo it. So if you’ve been avoiding blue cheese ‘cause it’s too intense, blå castello might just be your new best friend.
What’s so special about blå castello? 🌿
It’s made from cow’s milk and has this buttery, almost spreadable texture. When you slice it, you’ll see those classic blue veins but don’t expect the usual sharp, strong taste. It’s way more mellow and creamy — like blue cheese for people who want to ease into it. The outside gets these funky colors as it ages — greenish, bluish, and sometimes a little reddish. Smells kinda earthy, with a subtle mushroom vibe, but nothing crazy. Usually aged about 2 months, which keeps it fresh but flavorful.How to eat blå castello without overthinking it 🍽️
Honestly, just throw it on whatever you like:- On rye bread with some cranberry jam — sweet meets savory, and it’s awesome 🍞🍒
- Crumbled over a spinach salad with some nuts for crunch 🥗
- Pair it with a cold Danish beer or a crisp cider — they totally vibe together 🍺
- Melt it on veggies or mix into sauces when you want something creamy but not overpowering 🥔🍄
Why blå castello is worth a try 💛
It’s not flashy or crazy strong, but that’s the beauty of it. If you want to get into blue cheese without the shock factor, this one’s a great intro. Smooth, creamy, just a little tangy — perfect for chilling alone or sharing with friends.Danish сuisine
