Named after a town that goes by the same name, Castelo Branco is a Portuguese cheese from the central region of Portugal, produced in the municipalities of Castelo Branco, Fundão and Idanha-a-Nova. Castelo Branco is usually made from sheep’s milk but there is a version where sheep’s and goat’s milk is mixed and matured for 45 days.

A DOP protected cheese, the milk is sourced from Merino da Beira Baixa breed of sheep. Therefore, it is also known as Beira Baixa yellow cheese or Beira Baixa spicy cheese.

Castelo Branco is a handmade, cured cheese coagulated with thistle rennet. It has a yellowish rind with a pronounced aroma and a strong, tangy and spicy flavor. The pale, semi soft cheese starts becoming hard, crumbly, creamy and yellow-orange if it is matured beyond 90 days. Best eaten as a dessert or snack, the cheese contains 45% fat.

• Made from goat's and sheep's milk
• Country of origin: Portugal
• Region: Castelo Branco, Fundão and Idanha-a-Nova
• Alternative spellings: Queijo de Castelo Branco
• Type: semi-soft, artisan
• Fat content: 45%
• Texture: brittle, creamy, crumbly, firm and smooth
• Rind: natural
• Color: pale yellow

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Other cheeses from Portugal:

• semi-hard cheeses: Alverca, Evora De L'Alentejo, Rabacal
• soft cheeses: Serra da Estrela
• fresh soft cheeses: Requeson