Hard Cheese
Our broadest category. Generally these cheeses are the longest matured and have the smallest moisture content. Hard cheeses normally come either cloth bound, wax covered or with a natural rind. If the cheeses are not sold as individual units but by weight, we sell them online in multiples of 250g and will always send each cheese cut as one piece unless directed otherwise. If you require more than one piece of the same cheese, please state this in the comments box.
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Commentary
Yarg Cornish Cheese was first made by Alan and Jenny Gray in Withiel, near Liskeard, on the edge of Bodmin Moor. In fact, the word Yarg is simply the surname 'Gray' turned backwards. 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 with Michael and Margaret to develop the business and in 2006 all production moved entirely to the Mead family farm. The Farm is now processing 2,000,000 litres of milk a year and making just over 200 tonnes of cheese
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Product Detail
Type of Milk
Cow
Pasteurisation
Pasteurised
Vegetarian
Yes
Country
Product of England
Region
Cornwall
Organic
No
Flavour
Fresh and citrus
Recommended Drink
Sauvignon Blanc
Weight
250g
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This semi-hard cheese from Cornwall is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and as the cheese matures, the edible nettles impart a delicate, slightly mushroomy taste. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a unique appearance.
Cornish Yarg won gold medals in the following awards during 2009:
Bath and West,Taste of the West, World Cheese Awards, British Cheese Awards