Out of stock

Maker: Tom & Silka Kroppe
Region: Cavan, Ireland
Type: mould rind
Milk: cow
Rennet: vegetarian
Rind: natural
Age: 6-8 weeks


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!


Additional information


Unpasturised cows milk, starter cultures, vegetarian rennet, salt

Allergen Advice

Contains Milk


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Passionate people supporting passionate producers. A great shop with fantastic produce. Highly Recommend.

Alastair Crown

A super deli will an amazing ethos. Locally sourced, independent suppliers and sublime foods all from the isle of Ireland. Definitely worth a visit for some goodies or one of their bespoke hampers!

Briony Simpson

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