| 词条 | Castelo Branco cheese |
| 释义 |
| name = Castelo Branco | image = | othernames = Queijo de Castelo Branco | country = Portugal | region = | town = | source = Goats, ewes | pasteurised = | texture = Semi-soft | fat = | protein = | dimensions = | weight = | aging = | certification = PDO 1996 }} 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 alsoCheeses sometimes also known as Castelo Branco cheese:
References1. ^Queijo de Castelo Branco in the DOOR Data Base of the European Union. Retrieved 2014-03-16. {{Portuguese cheeses}}{{DEFAULTSORT:Castelo Branco Cheese}}{{Cheese-stub}}2. ^Queijos da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16. 3. ^Queijo Amarelo da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16. 4. ^Queijo Picante da Beira Baixa in the DOOR database of the European Union. Retrieved 2014-03-16. 6 : Portuguese cheeses|Portuguese products with protected designation of origin|Goat's-milk cheeses|Sheep's-milk cheeses|Cheeses with designation of origin protected in the European Union|Castelo Branco, Portugal |
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