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.

Cornish Yarg

Lynher Dairies

Cornish Kern is a hard cheese made using pasteurized cows’ milk. It is firm to cut and slightly flaky in the middle. This buttery cheese comes with caramel notes and a deep savory aroma. It develops excellent black wax coat after fully matured for over sixteen months. The cheese is originally derived from a Gouda style cheese, but with added Alpine starter cultures to give it individuality.

Cornish Kern

Made to exactly the same recipe as the traditional nettle wrapped Yarg, Cornish Wild Garlic Yarg is instead wrapped in the pungent wild garlic leaves of Lynher Dairies' woodlands. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture.  The striking difference in taste, to the traditional Yarg, is all down to the leaves and their effect on the cheese as it matures.

Cornish Wild Garlic Yarg

Round cheese made from cow's milk. This cheese is produced by Lynher Valley Dairy. Cornish Pepper is a rich, moist cream cheese sprinkled with cracked peppercorns. The cheese ripens in four to six weeks and has a fat content of 45 per cent. Other very famous cheeses of this Dairy include Cornish Herb and Garlic and Cornish Yarg.

Cornish Pepper

Our award winning cheeses are all made at our small rural dairy near Truro, home of Kern - Supreme Champion of World Cheese Awards 2017

Lynher Dairies

Cornish Yarg

Cornish Kern

Cornish Wild Garlic Yarg

Cornish Pepper

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