We have known Silke Cropp for twenty five years – we first visited her farm, just outside Belturbet in County Cavan, back in 1989 – and for all those twenty five years this remarkable woman has never stopped creating, never stopped bringing forth new cheeses, never stopped tweaking and riffing on her classic Corleggy cheeses, making it new.
Her latest invention is the brilliant Cavanbert, made with raw cow's milk, formed in a sort-of camembert style, but with much more of a lactic punch than industrialised, pasteurised camembert offers. It's a delight of a cheese, like a witty, post-modern piece of cheese art, knowing and ironic, but wholesomely delicious. Remember the name: Cavanbert, cheese as art.
