FDBusiness.com

Cheese-lovers in New York City are about to be introduced to the crown jewels in Arla Foods’ premium cheese category – the Unika series – which is being launched in carefully selected high-end restaurants in Manhattan and Brooklyn in coming weeks.

The Unika series is a line of premium artisanal cheeses by European dairy cooperative Arla Foods that were created in collaboration with some of Denmark’s most celebrated chefs. All Unika cheeses are inspired by the New Nordic Kitchen Manifesto and are an expression of Nordic culture, nature and history.

Until now, Unika cheeses have only been available in the top restaurants in Denmark and in the brand’s first retail outlet that opened in Denmark in 2012 as well as in a few specialty cheese stores in Sweden. Now the Unika cheeses will be launched in the United States under the Castello brand as Unika by Castello®.

Roll out in September and October
Four Unika by Castello® cheeses will launch exclusively in New York City’s top Scandinavian restaurants including Aquavit, Luksus, Aska, Aamanns-Copenhagen and Acme in the coming weeks.

Chef Marcus Jernmark of Michelin-starred restaurant Aquavit will introduce Unika by Castello® to New York City by adding the four Unika by Castello® premium cheeses to his menu on Wednesday, September 25 . The cheeses will roll out in Scandinavian restaurants across the city the week of October 14.

”We are very excited to introduce the Unika by Castello® series to New York City. We believe these cheeses will win over the hearts of many fine-dining guests here as they have already done in Scandinavia. With our existing range of Castello specialty cheeses available in retail stores nationwide, the Unika by Castello® series is an exclusive addition to our existing range and will offer a unique taste experience for all who are curious to taste some of best cheeses Denmark and Arla Foods have to offer,” says Managing Director of Arla Foods USA, Asger Drewes Jorgensen.

The four cheeses
The four Unika by Castello® cheeses that are now being launched in New York City were carefully selected by Arla Foods along with head chefs from the top Scandinavian restaurants in the city. The four selected cheeses are:

• Krondill: A dill-flavored cheese inspired by the Nordic tradition of pickling vegetables with dill in order to preserve them for winter. Pure cheese taste and creamy texture with an aroma of freshly-mown hay and freshly-picked dill.
• Gnalling: A small, dry cheese that was discovered accidentally when a batch of cheese was forgotten and left to dry out. Hard texture, but melts on the tongue like good chocolate. Dry and crisp, yet mild and harmonic.
• Havgus: A unique yellow cheese inspired by the marshlands of southwest Denmark. Aged at least 35 weeks. Mild and pure taste, filled with small, crispy protein crystals.
• Høgelundgaard: Based on the traditional Danish blue, this cheese is made with yeast and stored without oxygen to be matured for 40 weeks. Delicate and well-balanced flavor of blue mold and sweet fruit.

FACTS – Arla Foods USA

Revenue: 710 million DKK in 2012 (790 million DKK expected in 2013)
Key brands: Castello, Arla Dofino, Puck
Employees: 178

For more information about Castello, visit www.houseofcastello.com