Castelo Branco (Portuguese: Queijo de Castelo Branco) is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced.

Since 1996, Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three Beira Baixa cheeses (PDO) (Portuguese: Queijos da Beira Baixa DOP).

[1][2] The cheese is made from goat or sheep milk, and has a soft texture.

Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk.

The fat content is around 45% and the cheese is usually a close-to-white colour.