Castelo Branco 
Castelo Branco is a soft Portuguese cheese made from goat or sheep milk and named after the city of Castelo Branco. It has carried a Protected Designation of Origin since 1996 and runs about 45% fat.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Beira Baixa province (central part of Portugal) |
| Protection | 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 | Close to white |
| 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 |
| Alternative Spellings | Queijo de Castelo Branco |
What is Castelo Branco Cheese?
Castelo Branco takes its name from the city of Castelo Branco in Portugal, the main city of the district where the cheese is produced.
It is made from goat or sheep milk. Wheels made with goat's milk usually mature in about 40 days. Wheels made with ewe's milk need roughly 50.
The texture is soft and the paste is usually close to white. Fat content sits around 45%.
The cheese has held a Protected Designation of Origin since 1996, one of three Beira Baixa cheeses with that status.
How Does Castelo Branco Cheese Compare?
The most relevant cheeses to compare Castelo Branco against.
