Castelo Branco DOP is a soft cheese, slightly brittle, unctuous, dark yellow color, well formed, with some small eyes, obtained by slow draining of the curd. The coagulation of the sheep’s raw milk is done by the action of the thistle (Cynara cardunculus, L.). The cure lasts on average 40 days. The cheese has a natural rind, with a rich pleasant aroma and the taste is persistent, clean, strong and slightly spicy. Has about 12 to 16 cm in diameter, 800 to 1300 g in weight.