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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'').〔(Queijo de Castelo Branco ) in the (DOOR ) Data Base of the European Union. Retrieved 2014-03-16.〕〔(Queijos da Beira Baixa ) in the (DOOR ) database of the European Union. Retrieved 2014-03-16.〕 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 also== Cheeses sometimes also known as Castelo Branco cheese: *Beira Baixa yellow cheese (Portuguese: ''Queijos Amarelo Beira Baixa DOP''P)〔(Queijo Amarelo da Beira Baixa ) in the (DOOR ) database of the European Union. Retrieved 2014-03-16.〕 *Beira Baixa spicy cheese (Portuguese: ''Queijos Picante da Beira Baixa DOP'')〔(Queijo Picante da Beira Baixa ) in the (DOOR ) database of the European Union. Retrieved 2014-03-16.〕 * List of Portuguese cheeses with protected status 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Castelo Branco cheese」の詳細全文を読む スポンサード リンク
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