Discover Beira Baixa Cheese
Beira Baixa is one of the regions where some of the most appreciated and traditional Portuguese cheeses are produced.
Due to its granite soils and natural pastures, the Beira Baixa region presents favorable conditions for the production of rich milk, which gives its cheeses a unique flavor.
To make this delicious cheese, the manufacturing process differs slightly depending on the type of cheese required, which can be Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa or Queijo Picante da Beira Baixa.
Our Orange Fig and Anise Cheese Jam is perfect to pair with Beira Baixa Cheeses.
1. Castelo Branco Cheese
With a semi-hard or semi-soft paste and yellowish color, Castelo Branco Cheese is known for its strong flavor and strong aroma.
This cheese results from the slow exhaustion of the curd, after coagulation of raw sheep's milk, by the action of a thistle infusion, followed by a period of maturation between 8 and 14ºC, with 80-90% relative humidity and for a period of minimum of 45 days. In the case of Queijo de Castelo Branco Velho, to obtain a hard paste typical of this type of cheese, maturation takes at least 90 days.
2. Yellow Cheese from Beira Baixa
This type of cheese can be hard or semi-hard and yellowish in color. It is a cheese with an intense and slightly acidic flavor. Beira Baixa Yellow Cheese is obtained through the slow draining of curds, after coagulation of raw sheep's milk or a mixture of sheep and goat's milk, through the action of animal rennet. The maturation process takes at least 45 days, at a temperature of 10 to 18ºC, with humidity of around 70 to 85%. If curing lasts at least 90 days, it becomes known as Queijo Amarelo da Beira Baixa Velho, resulting in a harder paste.
3. Beira Baixa Spicy Cheese
Beira Baixa Spicy Cheese can have a hard or semi-hard paste and a greyish-white color, strong and spicy flavor.
This cheese results from the slow exhaustion of the curd, after coagulation of raw sheep's milk or a mixture of sheep and goat's milk, by the action of animal rennet. The maturation process takes around 120 days and must be carried out at a temperature of 10 to 18ºC, with a humidity of 70 to 80%.
How to enjoy Beira Baixa Cheese
Beira Baixa cheeses are excellent for starters or desserts, and can be part of a cheese board. You can enjoy these cheeses with a glass of wine and homemade bread.
For those looking for an irresistible combination, we recommend pairing it with the Perfect Jam for Fig, Orange and Anise Cheese. The intense flavor of Beira Baixa cheese is perfectly balanced with the sweetness of the fig, acidity of the orange and intensity of the anise.
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