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Queijo da Beira Baixa
About Queijo da Beira Baixa
Queijo da Beira Baixa is a type of cheese from Portugal, specifically from the Beira Baixa region. It includes three types: Amarelo, Castelo Branco, and Picante. The cheese is made from raw milk of Merino sheep and Charnequeiro goats, or other breeds adapted to the region. The cheese is known for its intense aroma and pronounced, clean, and spicy flavor, which intensifies with age. The minimum curing period is 40 days for Amarelo and Castelo Branco types, and 120 days for the Picante type. The cheese can be marketed whole or in portions, and some types may be immersed in olive oil or sealed with paprika paste. The production and maturation of the cheese take place in the demarcated geographical area of Beira Baixa.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Beira Baixa region |
| Protection | PDO (1996) |
| Milk Type | Sheep and Goat |
| Milk Treatment | Raw |
| Fat Content | 35% - 60% (depending on type) |
| Moisture Content | 49% - 69% (depending on type) |
| Rind | Semi-hard, firm, solid, or rindless (depending on type) |
| Texture | Semi-hard, semi-soft, hard, or very hard (depending on type) |
| Flavor | Intense, clean, slightly acidic, spicy, and salty (depending on type) |
| Aroma | Intense |
| Colors | White, yellowish, dark yellow, orange, reddish, brownish orange, or red (depending on type) |
| Forms | Whole, Portions |
| Age | Minimum 40 days for Amarelo and Castelo Branco types, 120 days for Picante type |
| Rennet Type | Cardoon preparation or animal rennet (depending on type) |
