£13.12
This Paxton Whitfield Cornish Yarg offers a distinctly unique cheese experience. Its characteristic rind is carefully coated with nettle leaves, handpicked seasonally near the farm. The cheesemaking process begins by hand using rich milk sourced directly from the farm and selected local Cornish suppliers.
- Unique rind coated in handpicked nettle leaves picked during May and June.
- Cheese made by hand using milk from the farm and local Cornish farms.
- Milk is pasteurised before the addition of ripening culture and rennet.
- Nettle leaves used for wrapping are either fresh or flash-frozen for later use.
- A traditional method results in a visually striking and unusual curd.
Discover a truly traditional and visually striking example of a nettle wrapped cheese.
Read MoreDescription
xProduct Description
Cornish Yarg is very unique due to the handpicked nettle leaves which coat the rind. Three tonnes of nettle leaves are picked during May and June by a team of 50 hand pickers. Cheeses which are made at the time of picking are then wrapped with fresh leaves and the rest of the leaves are then frozen in bundles until they are ready to be used.
The cheese making process is done by hand using the farm's milk and grass rich milk from carefully selected local Cornish farms. After the milk is pasteurised, a culture is added for ripening and rennet to help the curd set. Once set it is cut and stirred to separate the curd from the whey until each curd piece is as small as a grain of rice, this increases acidity and fermentation. The curd is then milled, blocked and hand packed into moulds, after which the cheese is pressed and immersed in brine overnight. After drying, the nettle leaves are painted on by hand in a concentric circle pattern. Yarg takes about 4-5 weeks to mature, by which time a beautiful white bloom decorates the nettles from naturally occurring moulds attracted to the leaves.
As the cheese matures, it develops a delicate, mushroomy taste and a bloomy white appearance. Six weeks from field to finish, Yarg is fresh and creamy with an irresistible crumble in the core. The semi-hard rind is completely edible and adds an earthy, mushroomy flavour to the cheese.
Cornish Yarg cheese was first made by Alan and Jenny Gray in Withiel, near Liskeard, on the edge of Bodmin Moor in the 1980’s. The word Yarg is simply their surname 'Gray' spelt backwards! The inspiration for this unique cheese came from a 17th century recipe for nettle wrapped cheese found in their attic. In 1984 they sold the recipe to Michael and Margaret Horrell who farmed near Bodmin. The business steadily grew and in 1995 the Horrell family met with the Mead family who were farming in West Cornwall and interested in farm diversification. Catherine Mead worked alongside them to develop the business and in 2006 all production moved entirely to the Mead family farm. Owned by Catherine Mead, Lynher Dairies is now processing 2,000,000 litres of milk a year and making just over 220 tonnes of cheese.
Awards:
Awarded Silver at British Cheese Awards 2024
Awarded Gold at The World Cheese Awards 2019
A consistent medal-winning cheese for many years, also being awarded two gold medals at the British Cheese Awards 2018
Age - 2 months+
Pasteurised Cows milk
Strength - 2
Hardness - 2
Info
(
6
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Product attributes
Product attributes
Vegetarian
Product Information
Cornish Yarg is very unique due to the handpicked nettle leaves which coat the rind. Three tonnes of nettle leaves are picked during May and June by a team of 50 hand pickers. Cheeses which are made at the time of picking are then wrapped with fresh leaves and the rest of the leaves are then frozen in bundles until they are ready to be used.
The cheese making process is done by hand using the farm's milk and grass rich milk from carefully selected local Cornish farms. After the milk is pasteurised, a culture is added for ripening and rennet to help the curd set. Once set it is cut and stirred to separate the curd from the whey until each curd piece is as small as a grain of rice, this increases acidity and fermentation. The curd is then milled, blocked and hand packed into moulds, after which the cheese is pressed and immersed in brine overnight. After drying, the nettle leaves are painted on by hand in a concentric circle pattern. Yarg takes about 4-5 weeks to mature, by which time a beautiful white bloom decorates the nettles from naturally occurring moulds attracted to the leaves.
As the cheese matures, it develops a delicate, mushroomy taste and a bloomy white appearance. Six weeks from field to finish, Yarg is fresh and creamy with an irresistible crumble in the core. The semi-hard rind is completely edible and adds an earthy, mushroomy flavour to the cheese.
Cornish Yarg cheese was first made by Alan and Jenny Gray in Withiel, near Liskeard, on the edge of Bodmin Moor in the 1980’s. The word Yarg is simply their surname 'Gray' spelt backwards! The inspiration for this unique cheese came from a 17th century recipe for nettle wrapped cheese found in their attic. In 1984 they sold the recipe to Michael and Margaret Horrell who farmed near Bodmin. The business steadily grew and in 1995 the Horrell family met with the Mead family who were farming in West Cornwall and interested in farm diversification. Catherine Mead worked alongside them to develop the business and in 2006 all production moved entirely to the Mead family farm. Owned by Catherine Mead, Lynher Dairies is now processing 2,000,000 litres of milk a year and making just over 220 tonnes of cheese.
Awards:
Awarded Silver at British Cheese Awards 2024
Awarded Gold at The World Cheese Awards 2019
A consistent medal-winning cheese for many years, also being awarded two gold medals at the British Cheese Awards 2018
Age - 2 months+
Pasteurised Cows milk
Strength - 2
Hardness - 2
Country of origin
England
Nutritional data
Typical Values
per 100g
Energy kJ
1582
Energy kcal
369
Fat (g)
30.1
of which saturates (g)
17.58
Carbohydrates (g)
2.7
of which sugars (g)
0.1
Fibre (g)
0
Protein (g)
22.3
Salt (g)
2.3
Storage
Keep Refrigerated
Package type
Vac Pack Bag, Wax Paper
Ingredients
Cows Milk
, Salt, Nettle Leaves, Starter Culture, Vegetarian Rennet, Calcium Chloride, Penicillium Candidum
Allergen Information
Contains
Milk
Brand
PAXTON & WHITFIELD
Brand details
For over 225 years, Paxton & Whitfield has pioneered artisan cheese and handmade fine foods. We have held the Royal Warrant of Appointment to every monarch since HM Queen Victoria in 1850; recognising our socially responsible approach to delicious artisan cheese and sustainable sourcing. From working with local producers to using our state-of-the-art maturation rooms, ensuring we bring you the best quality cheeses. We are passionate about cheese and all things associated.
Manufacturer
Unit R4, Bourton Industrial Estate, Bourton on the Water, GL54 2HQ
Country of Packing
England
Return to Address
Unit R4, Bourton Industrial Estate, Bourton on the Water, GL54 2HQ
Regional information
Cornwall
Tasting notes
The flavor is mild and slightly tangy with a hint of nuttiness. The nettle wrapping adds a delicate herbal note with a fresh, grassy aroma.
Serving suggestions
Pre-packed and wrapped in wax paper, once you've opened your cheese, be sure to re-wrap in the wax paper to allow your cheese to breathe. Serve room temperature with a crisp white wine.
