Certification PDO 1996 | Texture Semi-Soft | |
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Other names Queijo de Castelo Branco Similar Sheep, Queijo do Pico, Serpa cheese, Queijo de Nisa, Azeitao | ||
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).
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.
References
Castelo Branco cheese Wikipedia(Text) CC BY-SA