Blogger Anne Hastings, a longtime, now former Neal’s Yard employee recently went back for a visit to see how they make the delicious double-cream Finn. She’s written up her journey.
Lactic cows milk cheese is a subject dear to the heart at the moment as one of the dairies I’m working with, is interested in making a Chaource style cheese. When I heard about this, it pretty much clinched me wanting to work with them as, independently, I had been thinking of making Chaource myself when I set up on my own, inspired in part by Jasper Hill Farms’ Constant Bliss made over in Vermont and also by a couple of very happy days in the dairy at Hill Farm Dairy making Stawley with Caroline Atkinson. It therefore follows on that while at Neal’s Yard Creamery I was particularly keen to spend some time observing how they make Finn.