Castelo Branco cheese

Queijo de Castelo Branco

Castelo Branco cheese
Other names	Queijo de Castelo Branco
Country of origin	Portugal
Region	Castelo Branco District
Source of milk	Sheep
Pasteurised	No
Texture	Semi-hard
Aging time	40 days
Certification	PDO (Protected Designation of Origin)
Named after
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Castelo Branco cheese (Queijo de Castelo Branco) is a traditional Portuguese cheese originating from the Castelo Branco District in Portugal. This cheese is made from raw sheep's milk and is known for its semi-hard texture and distinctive flavor.

Production

The production of Castelo Branco cheese follows traditional methods that have been passed down through generations. The cheese is made from raw sheep's milk, which is coagulated using animal rennet. After coagulation, the curd is cut and the whey is drained. The curd is then placed in molds and pressed to remove any remaining whey. The cheese is salted and left to mature for a minimum of 40 days.

Characteristics

Castelo Branco cheese has a semi-hard texture and a rich, buttery flavor with a slightly tangy finish. The cheese has a pale yellow color and a smooth, creamy consistency. It is typically shaped into small wheels weighing between 600 grams and 1 kilogram.

Certification

Castelo Branco cheese has been granted Protected Designation of Origin (PDO) status by the European Union. This certification ensures that the cheese is produced in a specific geographic region using traditional methods and ingredients.

Culinary Uses

Castelo Branco cheese is often enjoyed on its own or as part of a cheese platter. It can also be used in various Portuguese dishes, such as salads, soups, and pastries. The cheese pairs well with red wines and fresh fruits.

See also

• Portuguese cuisine
• Cheese
• Sheep's milk cheese
• Protected Designation of Origin

Related pages

• List of Portuguese cheeses
• Serra da Estrela cheese
• Azeitão cheese
• Rabaçal cheese