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