Description: Requeijão da Beira Baixa PDO is produced through the precipitation or coagulation, by heating, of the lactoalbumin and lactoglobulin in the whey obtained as a by-product of the manufacturing of Queijos da Beira Baixa (Queijo de Castelo Branco, Queijo Amarelo da Beira Baixa, Queijo Picante da Beira Baixa) DOP and is obtained in the specified geographical area. It is presented as a fresh, unfermented product.
Production method: The whey is strained to remove the remains of the curd and water is added if salt forms in the milk. The whey is then heated to temperatures varying between 80°C and 90°C and is maintained in constant slow movement until coagulation commences, as evidenced by the appearance of flakes which, owing to their low density, float to the surface. A small amount of sheep's or goat's milk is usually added just before boiling. Using a ladle, the mass is then removed from the recipient in which coagulation took place and placed in small wicker or plastic baskets to obtain the desired shape, size and consistency.
Distinctive features: The specificity of the product and its characteristics are the result of the raw materials used and the methods of obtaining them and, due in large part to the good practices of the communities who, using techniques and wisdom handed down from their forebears, have managed to preserve the product. Requeijão da Beira Baixa PDO assumes the truncated cone shape and characteristic criss-cross pattern of the traditional wicker or plastic baskets into which the mass is placed for draining. The weight of each unit can vary between 150g and 400g. The mass has a soft consistency and a light, grainy texture; it is sliceable or spreadable, cuts smoothly, and is white in colour. It has a sweet, milky taste and a pleasant bouquet, melting easily in the mouth. The aroma is intense and typical and the taste is strongly spicy.
Production area: O Requeijão da Beira Baixa PDO is made in the municipality of Castelo Branco and part of the municipality of Santarém.
History: The reputation of Requeijão da Beira Baixa PDO is due in part to the wisdom inherited from the good practices of the communities who, faced with the heterogeneity of the raw material available owing to the time of year, milk-producing species, technology used and type of cheeses providing the whey, manage to produce a high-quality product of uniform taste.
Product specification (pdf)
Producer group
APQDCB - Associação dos Produtores de Queijo do Distrito de Castelo Branco
Control and certification body
BEIRA TRADIÇÃO - Certificação de Produtos da Beira, Lda
Control plan
Control plan (pdf)
Publication in EU official journal
Regulamento (UE) nº 327/2014 da Comissão – L98/7 – 01.04.2014
Publicação do pedido de registo – C312/26 – 26.10.2013
Publication in the Portuguese official journal
Aviso nº 500/2005 (2ª série) – 20.01.2005