Castelo Branco cheese vs Queijo de Cabra Transmontano
Castelo Branco cheese
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Beira Baixa
Castelo Branco cheese is a sheep's milk cheese from Beira Baixa, in Portugal. It is one of the traditional cheeses of that inland region, made as a round with a yellowish paste. The body can be semi-soft or semi-hard, depending on how far the wheel has aged. A natural rind runs from straw color toward a deeper yellow or a light reddish tone. Cardoon, a vegetable rennet, sets the milk, which gives the cheese its soft tang.
Queijo de Cabra Transmontano
Facts
- Milk
- Goat
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Bragança District
Queijo de Cabra Transmontano is a hard goat's milk cheese from the Bragança District in Portugal. Makers use milk from Serrana goats, and the wheels are round with a firm white paste. The rind is natural and pale, and some wheels are rubbed with paprika and olive oil until the outside turns reddish. The smell is strong and clean, and the taste carries a light spice. It is an aged farm cheese, not a fresh curd.