Living for the Weekend Cheese: Finn

Living for the Weekend Cheese

Finn. Click on the picture to experience filth.

Following on from last week’s heart attack butter cheese, aka Caboc, I present Finn.

Round and soft and just waiting to ooze lazily around your arteries, Finn is a delicious velvety salty-sweet hot mess produced by Neal’s Yard Creamery in Herefordshire.

If you find something sumo-esque about the way it squats on yonder slate, perhaps that is the 10% additional cream added to the unpasteurised cow’s milk projecting its slippery charisma in through your eye holes.

It has 75% fat content, which, according to the French, makes it a triple cream threat. After the Caboc debacle, I was just looking forward to eating something that resembled cheese rather a log of butter kicked around a sawdust-covered floor. But it surprised me how flavourful it was, quite complex with the salty-sweetness, an underlying metallic tang. Apparently, it also develops mushroom and walnut flavours.

I read around a bit, and with creamy cheeses like this bad boy you can’t go far wrong with pairing it up Wimbledon style: strawberries/raspberries, some bubbly. As we’re all out of champagne and strawberries, I whacked it on some water biscuits and that did the trick quite nicely.

Next week: more cheese, I reckon

2 thoughts on “Living for the Weekend Cheese: Finn

  1. Mmm, sounds good (and, yes, surely better than Caboc…) That’s interesting about the strawberry thing – that’s about the third time this week I’ve heard it suggested but I can’t say I’m convinced. Although I’m the person that mashed up chocolate and cheese so can hardly talk. Maybe I need to give it a try…

    1. An impressively characterful beast for such an indulgent recipe, I was most impressed. Agreed that the berry thing sounds dodgy (I saw it around also! Thought some people might prefer more than just my kneejerk purist suggestion of “eat it on a cracker”), going to try to have some raspberries with what remains of the Finn to see what occurs…

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