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Castelo Branco
Other names	Queijo de Castelo Branco
Country of origin	Portugal
Source of milk	Goats, ewes
Texture	Semi-soft
Certification	PDO 1996
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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 goat or sheep milk, 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

Cheeses sometimes also known as Castelo Branco cheese:

• Beira Baixa yellow cheese (Portuguese: Queijos Amarelo Beira Baixa DOPP)
• Beira Baixa spicy cheese (Portuguese: Queijos Picante da Beira Baixa DOP)
• List of Portuguese cheeses with protected status

References

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.

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• Portuguese cheeses
• Portuguese products with protected designation of origin
• Goat's-milk cheeses
• Sheep's-milk cheeses
• Cheeses with designation of origin protected in the European Union
• Castelo Branco, Portugal
• Cheese stubs