Two pieces of Camembert cheese on a wooden surface with a white textured wall background.

Cavanbert

230g
€8,80
€8,80
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Two pieces of Camembert cheese on a wooden surface with a white textured wall background.
  • Two pieces of Camembert cheese on a wooden surface with a white textured wall background.
Cavanbert

Ireland · Corleggy, Co. Cavan

Cavanbert

€8,80
€8,80

Cavanbert is soft camembert style cheese with a rich, creamy paste that becomes more elastic as it ripens. It shows gentle lactic tang with subtle mushroomy, earthy notes and a smooth, buttery finish.
ProducerCorleggy Cheeses TypeSoft RennetVegetarian RegionCorleggy, Co. Cavan MilkCow RindNatural | White Mould
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Cavanbert

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 cheese board cheese or for baked cheese en croute.
Serving & Storage
Ingredients & Allergens

RAW Cows milk, Vegetarian rennet, White Mould Culture, Salt

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Corleggy Cheeses

Meet Our Producers

Corleggy Cheeses

Belturbet, Co. Cavan Ireland

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.

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