Cheeses of Beira Baixa - Cheese of Castelo Branco - DOP

This is one of three sub-regions of the Beira Baixa Geographic Status, where some of the oldest and best known cheese of our country has been produced. The Castelo Branco cheese, produced in the municipalities of Castelo Branco, Fundão and Idanha-a-Nova, is cured and its has a rather buttery texture, yellowish and deformable when cut. The rind is yellow "straw" or yellow-brown, soft at first, then getting hard, well formed and smooth. Obtained by slow draining of the curd after coagulation of raw fresh ewe'milk through the action of a thistle infusion, to which follows a maturation period of 45 days. When the cure is prolonged to 90 days, it becomes a hard cheese and slightly brittle, taking a shade of orange and is more commonly known as Queijo de Castelo Branco Velho. Both varieties have the form of low cylinder, regular and without defined edges, with a diameter of 12-16 cms and weighing between 600 and 1,300 grams. The Queijo de Castelo Branco presents itself also in a snack version with a smaller diameter and weight of 350 to 550 grams. The flavor and aroma of this cheese is vivid and in the "Velho" it has a persistent and pleasant aroma, with clean, strong and slightly spicy taste.

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