Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus.

In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013.

The cheese is punctured with tiny holes and then brought into the ripening room, where it stays for about 15 days.

It is then washed, cut, packed, and put in a "cooling room" for about a week at a temperature close to freezing.

The washed rind hosts various molds that add to the cheese's mildly spicy flavor.