Cavanbert 230g
About This Cheese
Rich, creamy with a good lactic tang and soft rind cheese. Cavanbert is a camembert style cheese made in Co. Cavan Ireland.
TypeSoft
Rennetvegetarian
RegionCo Cavan, Ireland
ProducerCorleggy farmhouse cheese
Milkcow
Rindnatural, white mould
€8.80
Story
Cavanbert is made by hand every Monday from raw cows milk from the Corleggy farm herd. It is aged for 2 weeks to develop its white rind mould and continues to develop its flavour for 6 to 8 weeks thereafter. Cavanbert makes a great cheeseboard cheese or for baked cheese en croute.
Producer
Silke Croppe has been producing cheese in Cavan for over 20 years. She is a true artisan producer who has never let the difficulties involved in small-scale farming and cheesemaking stand in the way of retaining a real authenticity. she also produces various other wonderful cheeses from raw goats’, sheep’s and cows’ milk. As well as selling to independent retailers and restaurants, she runs the most wonderful cheese stalls that are packed with all shapes, sizes and flavours of cheeses, all from her own production. Silke also runs a small school where visitors can learn the many arts and crafts of cheesemaking. Her son, Tom, is now fully involved and the second generation of Corleggy looks to be in safe hands.
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: RAW Cows milk,Vegetarian rennet,White Mould Culture, Salt
Allergen advice: Contains Milk
| Nutritional values per 100g |
| Energy 336 Kcal/1392 kJ |
| Fat 28g |
| of which saturated 17.4 g
Carbohydrate 2.1g Of which Sugars <0.2g |
| Proteins : 18.8 g |
| Salt 1,4 g |
