Beira Baixa · Portugal
Queijo Amarelo da Beira Baixa.
Golden and yielding on the palate, this Portuguese semi-soft reveals a buttery core with a subtle sharpness that builds toward a tangy finish. Herbaceous notes of dried hay and wild herbs perfume each bite, while the creamy texture coats the mouth with the unmistakable character of pastured sheep and cow milk—honest, grassy, and alive.
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The story
How it's made.
Why it tastes that way.
Queijo Amarelo da Beira Baixa (Yellow cheese of the Lower Beira) is produced in the Castelo Branco district of central Portugal from raw sheep's milk, sometimes blended with goat's milk.
Unlike its thistle-set Beira Baixa siblings, it is coagulated with animal rennet, giving a cleaner, gently acidulous flavour. It is protected under the Queijos da Beira Baixa PDO, registered with the EU in 1996.
Production · spec
- Milk
- Mixed · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–4 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queijo Amarelo da Beira Baixa's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Queijo.
24 pairings across 8 categories.
Wine
Beer & Cider
Fruits & Jams
Where to find it
Cheese counters.
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