Product Details

Product Details

Location
Cornish Yarg is an iconic artisan cheese with roots in Cornwall. Its name is a playful nod to its creator, Alan Gray (“Yarg” spelled backward), who stumbled upon the original recipe in his attic. Since 1984, production has passed through the hands of skilled cheesemakers, including the Horrell family and Catherine Mead, and today it thrives in a purpose-built Cornish dairy.

Tasting
This semi-hard cheese has a gently crumbly texture with a creamy, fresh flavour profile. Wrapped in hand-picked stinging nettles, the rind develops a delicate, lace-like appearance as it matures, imparting subtle earthy and herbaceous notes to the cheese.

Pairing
Cornish Yarg pairs beautifully with crisp white wines such as Sauvignon Blanc or dry Rieslings, which highlight its fresh, citrusy tang. For a traditional match, try a glass of Cornish cider or a light ale. Pair with oatcakes, fresh figs, or a dollop of apple chutney for a perfect balance of flavours.

Recipe
Cornish Yarg and Herb Tart
Ingredients:

200g Cornish Yarg, grated
1 sheet shortcrust pastry
3 large eggs
150ml double cream
2 tbsp fresh herbs (parsley, chives, or thyme), chopped
Salt and pepper
Instructions:

Preheat the oven to 180°C (160°C fan). Line a tart tin with shortcrust pastry and blind bake for 10 minutes.
In a bowl, whisk the eggs and cream, then stir in the grated Cornish Yarg, herbs, and seasoning.
Pour the mixture into the tart shell and bake for 20-25 minutes until set and golden.
Serve warm with a fresh salad or roasted vegetables.

Extra Information
Region: Cornwall, England
Milk: Cow’s milk
Suitable for Pregnant Women: Yes
Vegetarian: Yes
Style: Semi-hard

Storage and Serve
Store refrigerated below 8°C. Consume within 10 days of receipt. Allow to come to room temperature before serving to enjoy its full flavour.

Ingredients
Pasteurised cow’s milk, salt, nettle leaves, DVI starter culture, vegetarian rennet, calcium chloride, Penicillium candidum

Allergens
Contains milk