Made by Charlie Westhead and Haydn Roberts at Neal's Yard Creamery, near Dorstone, Herefordshire

Soft Cows Milk Cheese

Traditional Animal Rennet

Unpasteurised cows milk

Finn is made using full cream milk and double cream. The milk is bought from a farm in Pembrokeshire where the herd is mainly Friesian-Holstein but also has a few Montbeliards which, according to Charlie Westhead give a bit of extra richness to the milk. Like most of Charlie’s cheeses, Finn has a long coagulation with just a small amount of rennet to smooth out the texture and the flavours are largely due to what’s called a lactic set. Finn look like fluffy white discs and have fresh, lactic, creamy flavours with a rich double cream texture, taking on more mushroomy flavours as they mature.