Castelo Branco
Other namesQueijo de Castelo Branco
Country of originPortugal
Source of milkGoats, ewes
TextureSemi-soft
CertificationPDO 1996
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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.

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 goat or sheep milk, 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:

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.


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