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.


10 ratings

Richmal Price

3 months ago

My number one favourite cheese!

Yes yes yes - what a great cheese. The lemony slightly dry centre, and the nettle wrap. Looks and tastes wonderful


4 months ago

Delicious!! Love the nettle rind - has a pretty strong smell though for the mild flavour

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