Queijo de Castelo Branco Cheese from Angola | A Guide

Queijo de Castelo Branco is a semi-soft cheese from Angola with a rich, buttery flavour. Made primarily from cow’s milk, it offers a smooth texture and a mild, slightly tangy finish. This cheese is a staple in many Angolan households and is celebrated for its versatility in both cooking and as a table cheese.

Cheese Varieties: Queijo de Castelo Branco

Queijo de Castelo Branco is traditionally produced in a single, consistent style. It is a pressed, uncooked cheese that undergoes a brief aging period. The cheese is typically sold in small to medium-sized wheels weighing between 500 grams and 1 kilogram.

Some artisanal producers may offer variations in aging time, leading to differences in flavour intensity. Younger cheeses are milder and creamier, while those aged a few weeks longer develop a sharper, more pronounced tang. The rind is usually thin and natural, sometimes dusted with salt or mould.

History: Queijo de Castelo Branco

Queijo de Castelo Branco has its origins in Portuguese cheesemaking traditions brought to Angola during colonial times. The name itself references the city of Castelo Branco in Portugal, known for its similar style of cheese. Angolan producers adapted the methods to local conditions and available milk sources.

Over time, the cheese became integrated into Angolan cuisine and culture. It is now produced by both small-scale farms and larger dairies across the country. Despite its Portuguese roots, Queijo de Castelo Branco is distinctly Angolan in character and widely enjoyed nationwide.

Distinctive Features: Queijo de Castelo Branco

Queijo de Castelo Branco has a pale yellow interior with a smooth, slightly elastic texture. Its flavour is mild and buttery, with a subtle acidity that becomes more noticeable with age. The aroma is fresh and milky, sometimes with a hint of grassland or herbs.

The rind is thin, edible, and may show slight imprints from the moulds used during production. When cut, the cheese does not release much whey and holds its shape well. It melts beautifully, making it a popular choice for cooked dishes.

Production Process: Queijo de Castelo Branco

Producers use fresh, pasteurised cow’s milk to make Queijo de Castelo Branco. The milk is warmed and mixed with rennet and starter cultures to begin coagulation. This process takes about forty-five minutes to one hour depending on ambient temperature.

The curds are cut into small pieces and gently stirred before being placed into moulds. They are then pressed to expel excess whey and achieve the desired density. The cheeses are salted, either by brining or dry salting, and aged for a minimum of two to three weeks.

Traditions: Queijo de Castelo Branco

Queijo de Castelo Branco is often served as part of a shared appetiser or snack in Angola. It is common to see it accompanied by bread, olives, and cured meats at social gatherings. Many families enjoy it as a everyday cheese, reflecting its accessibility and beloved status.

In some regions, it is traditional to offer this cheese to guests as a sign of hospitality. It is also a frequent ingredient in holiday and festival meals. Its mild flavour makes it suitable for both children and adults, strengthening its role in Angolan food culture.

Local Wine or Beverage Pairings

Queijo de Castelo Branco pairs wonderfully with light, fruity red wines such as those produced from the Touriga Nacional grape. Its mildness also complements white wines like Verdelho or Vinho Verde. These wines highlight the cheese’s creamy texture without overwhelming its delicate flavour.

For non-alcoholic options, try serving it with sweet passion fruit juice or a light lemongrass tea. Local beers, especially pale lagers, also make a refreshing match. The carbonation helps cleanse the palate between bites of this rich cheese.

Suitable Fruit and Vegetables

Fresh fruits like mango, papaya, and pineapple provide a sweet contrast to Queijo de Castelo Branco. Their juiciness and acidity balance the cheese’s richness beautifully. Ripe figs or grapes are also excellent companions for a simple yet elegant cheese board.

For vegetables, try serving it with roasted bell peppers, cherry tomatoes, or lightly grilled courgette. Olives and pickled vegetables add a tangy note that enhances the cheese’s flavour. A simple salad with crisp lettuce and a citrus dressing works wonderfully too.

Suitable Meat and Fish

Queijo de Castelo Branco complements both grilled and cured meats exceptionally well. It pairs nicely with chouriço, presunto, or other smoked sausages common in Angolan cuisine. The cheese’s mildness helps temper the spiciness of seasoned meats.

For fish, try it with grilled sardines or baked cod, where its melting quality adds creaminess to the dish. It can also be used in seafood pastries or empadas. The cheese does not overpower delicate fish flavours but rather enhances them with its subtle richness.

Recipe Ideas

Grate 100 grams of aged Queijo de Castelo Branco over a simple pasta dish to instantly elevate it with a rich, piquant flavor. For a quick and satisfying appetizer, slice the cheese into 2 cm thick portions and pan-sear it in a hot skillet for two minutes per side until a golden crust forms. Serve the warm, melted cheese alongside a drizzle of honey and a handful of toasted walnuts for a perfect balance of savory and sweet.

Create a show-stopping cheese board by pairing a 200 gram wedge of this semi-soft cheese with fresh figs, sliced chorizo, and crisp crackers. Cube the remaining cheese and fold it into a traditional Angolan stew during the last five minutes of cooking, allowing it to melt slightly and enrich the sauce. This versatile cheese also melts beautifully into a creamy sauce for grilled chicken or roasted vegetables, adding a distinct, tangy depth to every bite.

Angolan Cheese and Chicken Empadas

These savoury pastries are a popular snack across Angola. Queijo de Castelo Branco adds a creamy, melting element to the filling. The combination of shredded chicken and cheese creates a satisfying texture and flavour.

Empadas are often enjoyed at parties, picnics, or as street food. Using this cheese ensures an authentic taste that is both comforting and delicious. They are best served warm, straight from the oven.

• 250g cooked chicken, shredded
• 200g Queijo de Castelo Branco, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, deseeded and diced
• 1 packet of pastry dough (or homemade)
• 1 egg for glazing
• Salt and pepper to taste

1. Preheat the oven to 180°C.
2. Sauté the onion and garlic until soft. Add tomato and cook for 2 minutes.
3. Mix in the chicken and grated Queijo de Castelo Branco. Season well.
4. Roll out the pastry and cut into circles. Place a spoonful of filling on each.
5. Fold the pastry over and seal the edges. Brush with beaten egg.
6. Bake for 20–25 minutes until golden brown. Serve warm.

Grilled Queijo de Castelo Branco with Chilli Honey

This simple appetiser highlights the melting quality of Queijo de Castelo Branco. Grilling gives the cheese a lightly crisp exterior while keeping the inside soft. The spicy-sweet honey drizzle adds a modern twist.

It is an easy yet impressive dish for entertaining. The contrast between the warm cheese and the vibrant topping is delightful. Serve it with crusty bread to scoop up every last bit.

• 200g Queijo de Castelo Branco, cut into 2 cm thick slices
• 3 tablespoons honey
• 1 small red chilli, finely chopped (seeds removed for less heat)
• 1 tablespoon olive oil
• Fresh bread, to serve

1. Heat a grill pan or barbecue to medium-high.
2. Brush the cheese slices lightly with olive oil.
3. Grill for 2–3 minutes on each side until grill marks appear and cheese softens.
4. Warm the honey gently and stir in the chopped chilli.
5. Drizzle the chilli honey over the grilled cheese.
6. Serve immediately with slices of fresh bread.

Similar Cheeses and Local Alternatives

While Queijo de Castelo Branco is a unique delicacy, cheese enthusiasts can explore similar Portuguese-style soft cheeses. For a local alternative, seek out other Angolan queijos frescos, which are typically sold in 200-gram rounds and share the same fresh, milky profile. These young cheeses offer a comparable mild tang and creamy texture, making them an excellent substitute in traditional recipes or simply enjoyed with a crusty piece of bread.

Queijo de Castelo Branco shares similarities with other semi-soft, cow’s milk cheeses such as Portuguese Queijo de Évora or Spanish Tetilla. These cheeses offer a comparable mildness and melting quality, though each has unique regional characteristics. In Angola, one might also enjoy Queijo do Reino, a similar style often produced domestically. For those seeking a stronger flavour, aged Minas cheese from Brazil provides a interesting alternative with a firmer texture and more pronounced saltiness. Each of these cheeses can be used interchangeably in many recipes, though the distinct buttery notes of Queijo de Castelo Branco remain uniquely appealing.