Cornish Yarg was first made on a farm on the edge of BODMIN MOOR in the early 1980s. Alan Gray (who gave Yarg its now-famous name by reversing the spelling of his own) and his wife found a recipe from 1615 for a nettle wrapped semi-firm cheese in their attic. The recipe originally dated back to the thirteenth century.
Alan Grey sold the recipe to neighbouring farmer Michael Horrell a few years later. In 1995, Ben and Catherine Mead, looking for ways of farm diversification, came on board and so their happy relationship with Cornish Yarg began. As demand for Cornish Yarg grew, a second dairy was built at Pengreep Farm near Truro, (Lynher Dairies Cheese Company) where the Mead family have farmed for the past 500 years. All production of the cheese finally moving there in 2006 after Michael Horrell and his wife retired.
Cornish Yarg is a pasteurised cow's milk cheese, with the milk being sourced from local farms. The cheese is light-textured with fresh citrus notes. The young, fresh cheeses are carefully wrapped in nettle leaves, giving a distinctive finish and subtle herbaceous flavour.
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
KEY FACTS
| Age | 8 + Weeks |
| Country Of Origin | England |
| Milk Type | Cow |
| Organic | No |
| Pasteurisation | Pasteurised |
| Region | Cornwall |
| Strength Of Cheese | Medium/Mild |
| Style Of Cheese | Crumbly/Firm |
| Vegetarian | Yes |