Producer of the Month – Cornish Yarg

Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray, who found a 17th century recipe for nettle wrapped cheese in an attic and decided to give it a go. One of the best known facts about Yarg is that it comes from the backward spelling of his name.

The Horrell family bought the recipe and the dairy moved to Upton Cross at Liskeard. Catherine Mead joined the Horrells in the 90’s and when the Horrells retired, a new dairy was built near Catherine’s home at Ponsanooth in 2001. All production moved there in 2006.

Lynher Dairies is now of the most successful makers of artisan cheese in Britain. Yarg has won countless coveted awards over the years.

The nettle wrapped traditional Yarg is made from pasteurised cows’ milk and is a fresh, lemony cheese. It is creamy under its natural rind and slightly crumbly in the core.

Top tip: wrap it in wax paper, store below 8 degrees and serve at room temperature. It is also suitable for vegetarians.

Why not also try Cornish Wild Garlic Yarg – made to the same recipe but wrapped in the pungent Ramson leaves which give the cheese a gentle garlicky flavour.

Adapted from their website:

Brought to you in association with: Cornish Mutual