Made by Catherine Mead of Lynher Dairies traditional nettle wrapped Yarg is a semi-hard cheese, creamy under its natural rind and slightly crumbly in the core. Made using pasteurised cows' milk the cheese is hand painted with nettle leaves and left to mature for 5 weeks. Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth century recipe in an attic and decided to give it a go. Yarg comes from the backward spelling of his name.

4.2

22 ratings

Hywel

25 days ago

Nick Rowan

5 months ago

Light, almost neutral aromas. The flavours start similarly but undressed gradually Lactic acidity Lovely balanced finish

Chayahan

6 months ago

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