True to its origin, the recipe for Castello Aged Havarti cheese has remained the same since its conception, prioritizing taste and a wide range of uses. Raw milk is pasteurized and the cultures needed for the milk to coagulate are added. When the curd is at the correct consistency, it is separated, drained of whey and poured into molds. These are then compressed and set to cool before being brined. The cheese may spend anywhere from a few months to a year aging, depending on the desired flavor and texture.