Cornish Yarg
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Nettle Leaves, Cheese Cultures, Animal Rennet, Calcium Chloride,
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Nettle Leaves, Cheese Cultures, Animal Rennet, Calcium Chloride,
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd
season
All year
average age
2-3 Months
Show Less
Cornish Yarg is so called for the person who invented it in the 1980s, Alan Gray, whose surname spelt backwards is Yarg.
Background
At some point in the 1980s, while digging around in his attic, Cornish farmer Alan Gray stumbled across a 17th century recipe for nettle-wrapped cheese and set about recreating it. Today the cheese...
Read More
At some point in the 1980s, while digging around in his attic, Cornish farmer Alan Gray stumbled across a 17th century recipe for nettle-wrapped cheese and set about recreating it. Today the cheese is produced by Catherine Mead and her team at Lynher Dairies in Ponsanooth, Cornwall. The nettles are foraged from the local hedgerows each spring and frozen so they can be used throughout the year. By the time the nettles are brushed onto the cheese, they have lost their sting, but they still play an important role in forming the attractive rind for which the cheese is known. The animal rennet Cornish Yarg that we sell is made solely from milk from Lynher Dairy's own herd of Ayrshire cows and is matured there for 21 to 28 days before coming to Neal's Yard Dairy ready to sell.
Read Less
Our Work
We have a longstanding relationship with Lynher Dairies, with whom we are in regular contact. Though most of the Cornish Yarg they make uses plant-based coagulant, they produce an animal rennet ver...
Read More
We have a longstanding relationship with Lynher Dairies, with whom we are in regular contact. Though most of the Cornish Yarg they make uses plant-based coagulant, they produce an animal rennet version especially for sale at Neal's Yard Dairy.
Read Less
Accompaniments
Biscuit Selection
£10.75
Damson Paste - 200g Slice
£10.40
Rosebud Piccalilli Chutney
£7.00
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Cornish Yarg
A striking, nettle-wrapped cheese whose delicately earthy rind gives way a buttery breakdown and crumbly core, with notes of lemon and yoghurt
Cornish Yarg is so called for the person who invented it in the 1980s, Alan Gray, whose surname spelt backwards is Yarg.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Nettle Leaves, Cheese Cultures, Animal Rennet, Calcium Chloride,
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd
season
All year
average age
2-3 Months
background
At some point in the 1980s, while digging around in his attic, Cornish farmer Alan Gray stumbled across a 17th century recipe for nettle-wrapped cheese and set about recreating it. Today the cheese is produced by Catherine Mead and her team at Lynher Dairies in Ponsanooth, Cornwall. The nettles are foraged from the local hedgerows each spring and frozen so they can be used throughout the year. By the time the nettles are brushed onto the cheese, they have lost their sting, but they still play an important role in forming the attractive rind for which the cheese is known. The animal rennet Cornish Yarg that we sell is made solely from milk from Lynher Dairy's own herd of Ayrshire cows and is matured there for 21 to 28 days before coming to Neal's Yard Dairy ready to sell.
our work with this cheese
We have a longstanding relationship with Lynher Dairies, with whom we are in regular contact. Though most of the Cornish Yarg they make uses plant-based coagulant, they produce an animal rennet version especially for sale at Neal's Yard Dairy.
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