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Castelo Branco

  • Made from goat's and sheep's milk

  • Country of origin: Portugal

  • Region: Castelo Branco, Fundão and Idanha-a-Nova

  • Type: semi-soft, artisan

  • Fat content: 45%

  • Texture: brittle, creamy, crumbly, firm and smooth

  • Rind: natural

  • Colour: pale yellow

  • Flavour: sour, spicy, tangy

  • Aroma: aromatic

  • Vegetarian: yes

  • Alternative spellings: Queijo de Castelo Branco

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 made from sheep or goat milk.

Since 1996 the cheese has had a Protected designation of origin (PDO). It is one of the three Beira Baixa cheeses, the other two are: Beira Baixa yellow cheese (Queijos Amarelo Beira Baixa DOP) and Beira Baixa spicy cheese (Queijos Picante da Beira Baixa DOP)

Castelo Branco is a handmade, cured cheese. Goat's milk cheese takes around 40 days to mature while ewe's milk cheese takes 50 days to mature completely. It has a yellowish rind with a pronounced aroma and a strong, tangy and spicy flavour. It contains around 45% fat.

 

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