Beira Baixa · Portugal
Queijo de Castelo Branco.
Creamy and yielding on the tongue, Queijo de Castelo Branco unfolds with buttery richness and a whisper of herbaceous grassiness, finishing with a subtle thistle-induced bitterness that lingers like wild herbs on your palate. Its natural rind carries the scent of sheep's milk and earth, while the semi-soft paste melts into a tangy, almost peppery warmth.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Queijo de Castelo Branco is the main PDO cheese of Beira Baixa province in central Portugal, made from raw Merino sheep milk coagulated with thistle flower rennet. It has been made in the region for centuries.
PDO was granted in 1996. The thistle rennet contributes a characteristic slight bitterness that defines the cheese.
Production · spec
- Milk
- Sheep · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 1–3 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queijo de Castelo Branco'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 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Queijo de Castelo Branco are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.