Soft and unctuous, this delicious double-cream cheese is made by Charlie Westhead at Neal’s Yard Creamery.
Based on the classic double-cream cheeses of France, Finn was one of Britain’s first double-cream cheeses, and is made using the cream of the milk enriched with double cream.
Starting off lactic and creamy, Finn develops light mushroom and walnut flavours, and a smooth ice cream texture.
The milk comes from the farm next door. The herd is Friesian and Jersey, which gives an added richness to the milk.
Finn has a long setting time. The setting is mainly achieved by acidity rather than by rennet, and the white coat grows slowly on the surface of the cheese before Finn is wrapped and allowed to develop its rich creaminess.
Charlie began making this cheese soon after starting Neal’s Yard Creamery. He named it after his dog at the time, although Finn rather suitably means ‘Great White One’ in Irish.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
Raw Cows' milk, Double Cream, Sea salt, Starter Cultures, Vegetarian Rennet
|Nutritional Info (per 100g)||Energy 1425KJ, 345Kcal | Fat 30.6g, Of Which Saturated 20g | Carbohydrate 1.1g, Of Which Sugars 1.1g | Protein 14.8g | Salt 1.7g|
|Allergen Advice||For allergens see ingredients in bold.|
|Storage||Keep refrigerated below 8˚, Once open, eat within 5 days|
Throughout our history, we have sought, cared for and loved hand-made cheese. Search from over 600 delicatessens, farm shops and so on throughout the UK, and in over 30 countries (from Austria to Australia).
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The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.
We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.Read more about us >