Cornish Yarg

$46.00 / Lbprice is $46.00 by Lb

Cornish Yarg

Pasteurized
Animal Rennet
Age: 2-3 Months
Cow Milk
United Kingdom

Approachable
Adventurous
Soft
Hard

The gorgeous mosaic of nettle leaves across Cornish Yarg’s rind draws the eye. The delightful balance of buttery and tangy, creamy and curdy keeps us coming back for more. Lynher Dairies in Cornwall, England, uses only vibrant, locally foraged nettles, which lend an herbal, vegetal note at the rind. Rich milk from their own Ayrshire cows and careful aging create bright notes of yogurt and lemon. It’s a mellow, snackable English beauty, best served with a dollop of Puddletown Pub Chutney.

“Cornish Yarg looks and tastes like a fresh spring day in the English countryside. And it brings that energy to a cheese board—I love it beside bright red, zingy Peppadews.”

Murray’s Marketing – New York, NY

Cow'S Milk, Salt, Cheese Cultures, Rennet, Penicillium Candidum, Nettle Leaves

Cornish Yarg gets its name from Alan Gray (Gray backwards is Yarg), a Cornish farmer who, in the 1980s, discovered a 17th century recipe for nettle-wrapped cheese and recreated it.
It’s now made by Catherine Mead at Lynher Dairies in Cornwall.
Her team forages for nettles each spring. They’ve lost their sting by the time they’re brushed onto the wheels of cheese, but they do help form the gorgeous rind as white mold blooms across and between the leaves.
Beneath the rind is a dual-textured cheese—a bit softer and more buttery closer to the rind, with a slightly curdy, crumbly center.
The nettles add just a touch of green herbal aroma to the cheese—it’s a perfect balance of special and snackable.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.