Soft, double cream texture. Lactic and creamy when young with walnut and mushroom flavours as it matures.
- FlavourRich and earthy
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeNet
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkBeaujolais
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1425
- Energy kcal345
- Of which saturates20.0
- Of which sugars1.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
Finn is a soft cheese, but not runny in the way associated with Brie or Camembert. It would be better described as firm but soft with a sweet, slightly nutty and mushroomy flavour and a distinctly salty tang. Like the French double cream cheese, 10% additional cream is added to the milk before cheesemaking starts.
Made by Charlie Westhead from Neal's Yard Creamery which moved from The South East in1996 to the beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire.Their small-scale approach to cheese making means that they retain control not only of the production, but also of their power and heating needs. This is not something they undertake as a publicity exercise - it is at the core of everything they do, both at home and in business. The electricity is sourced from ethical suppliers, and as much as possible is generated on-site by a windmill. Heating requirements are amply handled with a customised furnace, burning locally sourced wood. The organic milk used to make Finn is collected in the mornings from Andrew and Rachel Giles' farm at Glasbury-on-Wye. The cows are New Zealand Friesian (very similar to the British Friesian) with some Jerseys.