Castelo Branco cheese

Castelo Branco (Portuguese: Queijo de Castelo Branco) is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced.

Castelo Branco
Other names	Queijo de Castelo Branco
Country of origin	Portugal
Source of milk	Goats, ewes
Texture	Semi-soft
Certification	PDO 1996
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Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three Beira Baixa cheeses (PDO) (Portuguese: Queijos da Beira Baixa DOP).[1][2]

The cheese is made from milk produced by either a goat or a ewe, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour.

See also

Cheeses sometimes also known as Castelo Branco cheese:

• Beira Baixa yellow cheese (Portuguese: Queijos Amarelo Beira Baixa DOPP)[3]
• Beira Baixa spicy cheese (Portuguese: Queijos Picante da Beira Baixa DOP)[4]
• List of Portuguese cheeses with protected status

References

1. Queijo de Castelo Branco in the DOOR Data Base of the European Union. Retrieved 2014-03-16.
2. Queijos da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.
3. Queijo Amarelo da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.
4. Queijo Picante da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.