Castelo Branco cheese

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Castelo Branco
Queijo de Castelo Branco.jpg
Other names Queijo de Castelo Branco
Country of origin Portugal
Source of milk Goats, ewes
Texture Semi-Soft
Certification PDO 1996

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 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[edit]

Cheeses sometimes also known as Castelo Branco cheese:

References[edit]

  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.