Castelo Branco cheese
<templatestyles src="Module:Hatnote/styles.css"></templatestyles>
| Castelo Branco | |
|---|---|
 |
|
| Other names | Queijo de Castelo Branco |
| Country of origin | Portugal |
| Source of milk | Goats, ewes |
| Texture | Semi-Soft |
| Certification | PDO 1996 |
 [[Commons:Category:Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |Related media on Wikimedia Commons]] |
|
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).[1][2]
The cheese is made from milk produced by either a goat or a ewe, 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)[3]
- Beira Baixa spicy cheese (Portuguese: Queijos Picante da Beira Baixa DOP)[4]
- List of Portuguese cheeses with protected status
References
- ↑ Queijo de Castelo Branco in the DOOR Data Base of the European Union. Retrieved 2014-03-16.
- ↑ Queijos da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.
- ↑ Queijo Amarelo da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.
- ↑ Queijo Picante da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16.
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This cheese-related article is a stub. You can help Wikipedia by expanding it. |
