Made by Catherine Mead of Lynher Dairies traditional nettle wrapped Yarg is a semi-hard cheese, creamy under its natural rind and slightly crumbly in the core. Made using pasteurised cows’ milk the cheese is hand painted with nettle leaves and left to mature for 5 weeks.
Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth-century recipe in an attic and decided to give it a go. Yarg comes from the backward spelling of his name.
Wrap in wax paper, store below 8 degrees, serve at room temperature. Cornish Yarg from Lynher Dairies is suitable for vegetarians.
Gold – British Cheese Awards 2019
Bronze – World Cheese Awards 2019
Silver – British Cheese Awards 2018
Double Silver – South West Cheese Awards 2018