Made from raw, pure ewe's milk, curdled with cardoon and aged for at least 40 days, the Castelo Branco Cheese is cylinder-shapes and measures between 5 to 8 cm in height, 12 to 16 cm in diameter and weighs between 800 g and 1,3 kg. Slightly yellowish semi-hard or semi-soft paste, with a few small eyes, it has an accentuated aroma and flavour that may become slightly stinging as the aging is delayed. The production of Castelo Branco Cheese is limited to the counties of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Ródão and some districts in the county of Covilhã.
Queijo Amarelo da Beira Baixa - Yellow Cheese of Beira Baixa
It is made with a mixture of sheep's and goat's or sheep's milk only. Cured of hard paste or semi-hard cheese and yellow. The Yellow Cheese of Beira Baixa is cylinder-shapes and measures between 12 to 16 cm in diameter and 3 to 5 cm in height. It has intense flavour and slightly acidic. The production of Yellow Cheese of Beira Baixa is in the districts of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Ródão, Proenca-a-Nova, Vila de Rei, Sertã, Oleiros and Covilhã.
Queijo Picante da Beira Baixa - Spicy Cheese of Beira Baixa
Spicy Cheese is cured of this region of hard paste or semi-hard, slightly grayish color, texture very closed and brittle, rindless. It is obtained by depletion of the curd after coagulation of raw ewe's milk, pure or mixture of milk from sheep and goats through the action of animal rennet. The following is a ripening process for a period of 120-150 days. It is cylinder-shape below with straight faces, and smooth edges defined diameter varying between 10 and 15 cm and a weight of 400 g to 1 kg. The aroma is active and characteristic, with a strong flavour and spicy sharply. It is produced in the districts of Castelo Branco, Fundão, Belmonte, Penamacor, Idanha-a-Nova, Vila Velha de Ródão, Proenca-a-Nova, Vila de Rei, Sertã, Oleiros and Covilhã.
Queijo Serra da Estrela - Serra da Estrela Cheese
Made of pure, raw sheep's milk, of the Bordaleira race, Serra da Estrela variety, curdled with cardoon, aged between 30 to 45 days (for the soft cheese). Cylindrical shape, about 6 cm high and 15 in diameter and weighing between 300 and 1500 g. Ivory coloured paste, soft, creamy, "blind" or with a few small holes, exquisite flavour, slightly acidulated. The legally defined area of production, which better opinions considered to be excessive, covers the municipalities of Carregal do Sal, Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo and Seia, and a few administrative parishes in the municipalities of Aguiar da Beira, Arganil, Covilhã, Guarda, Tábua, Tondela, Trancoso and Viseu, in the centre-north of Portugal.