Castelo Branco

Milk typesheep, goat
Milk treatmentunpasteurized
Country of originPortugal
RegionFundão, Idanha-a-Nova, Castelo Branco
Typesemi-soft, artisan
Fat content45% (45g / 100g)
Flavourspicy, sour, tangy
Aromaaromatic
Texturecrumbly, brittle, creamy, firm, smooth
Rindnatural
Colourpale yellow
Vegetarianyes
Alternative spellingsQueijo de Castelo Branco

Description

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 flavour. 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.

Similar cheeses

Milk type:goat
Country of origin:France
Type:fresh soft
Vegetarian:no
Milk type:goat
Milk treatment:pasteurized
Country of origin:United States
Type:artisan
Vegetarian:yes
Milk type:goat
Milk treatment:pasteurized
Country of origin:United Kingdom
Type:soft
Vegetarian:no
Milk type:goat
Milk treatment:unpasteurized
Country of origin:France
Type:soft
Vegetarian:no
Milk type:goat
Milk treatment:unpasteurized
Country of origin:United States
Type:semi-hard
Vegetarian:no
Milk type:goat
Milk treatment:pasteurized
Country of origin:Spain
Type:blue-veined
Fat content:48%
Vegetarian:no
Pin
Reddit
WhatsApp
Telegram