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.

4.4

14 ratings

CJ

10 days ago

💪

blaeze

a month ago

Alice Wright

2 months ago

My favourite cheese. I love the gooey centre and hard outer edges, the rind is delicious and gives it a beautiful appearance.

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