Question: What is the fat content of the Portuguese cheese from the Beira Baixa Region ?

text: List of cheeses
Europe -- Portugal
See also : Portuguese cuisine and List of Portuguese cheeses with protected status
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence. In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.
Name Region Description
Castelo Branco cheese ( PDO ) Beira Baixa a cheese named after the city of the same name in Portugal , the main city of the district where it is produced . The cheese is made from milk produced by either a goat or a ewe , and has a soft texture
Queijo de Nisa ( PDO ) Alto Alentejo a semi-hard sheep 's milk cheese from the municipality of Nisa . It is created from raw milk , which is coagulated , then curdled using an infusion of thistle
Queijo do Pico ( PDO ) Azores Originating from the island of Pico , this cured cheese is produced in cylindrical formats from cow milk It is considered a fatty cheese and the ripening of the cheese forms a yellow exterior irregular crust and yellowish-white , soft and pasty interior . Pico cheese has a salty taste and a , characteristically , intense aroma
Queijo de Azeitão ( PDO ) Azeitão , Setúbal Sheep 's milk cheese originating from the town of Azeitão
São Jorge ( PDO ) Azores Produced in the São Jorge Island , this is a hard/semi-hard cheese made from unpasteurised cow 's milk , and the pâte has small eyes
Serra da Estrela ( PDO ) Serra da Estrela Produced in a mountainous region this cheeses is made from sheep 's milk , mostly during the months of November to March . The texture of the paste varies depending on its age , from a very soft semi-liquid when young , to a soft but sliceable solid when older . It is a cured cheese created by artisanal producers with a white or slightly yellow color and a uniform creamy consistency with at most a few small holes in it
Requeijão  A milk-derived product produced in Portugal and Brazil , it is sometimes called requesón ( the Spanish word for ricotta ) in English-speaking countries . It is a loose , ricotta -like cheese used to make cheese spreads