Cavanbert is a beautiful, raw cow’s milk, soft cheese in the style of – you guessed it – Camambert. Made fresh every Monday and matured for a minimum of 2 weeks or when it starts to develop the typical white mould. It’s a mild soft cheese and also a great addition to a cheeseboard at a more mature stage, say 6 – 8 weeks.
Keeping the milk raw gives it more of a lactic kick than a typical, pastuerised Camambert.
At Corleggy every cheese is made by hand with production not exceeding 10 tonnes per annum between Goats, Sheep & Cows’ milk cheeses. Tom & Silke collect all their milk from three neighbouring farms using just mornings milk for production.
Cavanbert comes in whole, mini wheels wrapped in wax paper and sealed with a piece of purple ribbon. This beautiful presentation makes it a lovely gift or party favour.
Leave at room temperature for at least 3 hours and the centre becomes soft and gooey – perfect on crackers or as the centrepiece of your next cheeseboard!