Winner of Gold medal at the Irish Cheese awards 2013
Cavanbert Cow’s Cheese; Soft cheese handmade from RAW Cows’ milk. 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. Leave at room temperature for at least 3 hours and the center becomes soft and gooey! Store at <5°.