Castelo Branco Cheese

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Castelo Branco Cheese

Castelo Branco is a rich, creamy cheese made from sheep's milk in the region of Beira Baixa, Portugal. It has a slightly tangy, robust flavor and a semi-soft texture. This cheese is traditionally cured in salt, which enhances its distinctive taste, and is aged for a minimum of one month.

What is Castelo Branco Cheese?

Castelo Branco is a round cheese from Portugal that ranges from semi-soft to hard when cured for at least ninety days. It is made from raw sheep's milk, using a special coagulant derived from the artichoke thistle. This thistle is also used in making another regional cheese, Serra da Estrela. Recognized by its Protected Designation of Origin (PDO) since 1996, Castelo Branco is produced in the Beira Baixa province, a central region of Portugal. The cheese is light yellow to orange in color, contains small holes, and becomes spreadable at room temperature.

The production region for Castelo Branco includes the municipalities of Castelo Branco, Idanha-a-Nova, Fundão, Covilha, Belmonte, and Penamacor. This area, situated between the Serra da Estrela mountains and the plains of Alentejo, features large, sparsely populated farms and is dominated by holm and cork oaks. The region's traditional Bordaleira and Merino sheep contribute the milk for the cheese. Historically, cheese production was mainly for local consumption, with methods varying widely and quality inconsistent. Following Portugal's entry into the European Union, production methods were standardized to meet PDO requirements, shifting most production from small farms to larger factories.

Castelo Branco cheese is known for its distinct qualities. As a PDO product, it adheres to strict guidelines that ensure its traditional production and regional authenticity are maintained. Despite the decline in artisanal producers, Castelo Branco remains a beloved symbol of its region's dairy heritage.

Key Facts About Castelo Branco Cheese

Country of Origin Portugal
Specific Origin Beira Baixa province (central part of Portugal)
Certification PDO (1996)
Milk Type goat's and sheep's milk
Milk Treatment Raw
Fat Content 45%
Rind natural
Texture Semisoft to hard
Flavor sour, spicy, tangy
Aroma aromatic
Colors Light yellow to orange
Forms Round, 28–45 ounces (794–1,276 grams); Merendeiras: 12–19 ounces (340–539 grams)
Age At least 90 days (for hard)
Rennet Type Artichoke thistle enzyme