Castelo Branco cheese

Castelo Branco cheese is a traditional Portuguese cheese named after the city of Castelo Branco, in the region of Beira Baixa. It is one of the most renowned cheeses in Portugal, known for its unique flavor and texture.

History

The production of Castelo Branco cheese dates back to the 19th century. It was traditionally made by shepherds in the Beira Baixa region, using milk from their own sheep. The cheese was named after the city of Castelo Branco, which is the capital of the region.

Production

Castelo Branco cheese is made from raw sheep's milk, and sometimes a small percentage of goat's milk is added. The milk is curdled using a natural rennet obtained from the stomach of a lamb or kid. The curd is then cut into small pieces, drained, and pressed into molds. The cheese is salted and aged for a minimum of 45 days.

Characteristics

Castelo Branco cheese has a firm but creamy texture, and a slightly tangy flavor. The rind is smooth and yellowish, while the interior is white or slightly yellow. The cheese is usually shaped like a drum, and weighs between 100 and 350 grams.

Culinary uses

Castelo Branco cheese can be eaten as is, or used in a variety of dishes. It is often served with bread and wine, and is a popular ingredient in Portuguese cuisine.

See also

• Portuguese cuisine
• List of Portuguese cheeses

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