Hard Cheese

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.
512 - Wild Garlic Yarg

Wild Garlic Yarg

A spring time version of the classic Cornish Yarg which is wrapped in wild garlic leaves creating fresh, clean spring flavours.

Wild Garlic Yarg is a spring time variation of Cornish Yarg Cheese made by Lynher Dairies. Cornish Yarg 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.

The cheese making process is done by hand from the farm's milk and from 10 herds local to the dairy. Once the curds have been cut and the cheese is pressed into the moulds, the cheese is placed in brine for 24 hours. The cheese comes out of the brine and is left to dry for 48 hours and the Wild Garlic leaves are then placed in concentric circles on the cheese.The leaves are carefully brushed onto the cheese in a traditional pattern and they attract wonderful natural occurring moulds of various colours, which help the cheese ripen. The cheese is left to naturally mould ripen for the next three weeks.

The wild Garlic leaves are picked locally to the farm by a team of 50 pickers which grow each spring. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture. The leaves add a vibrant colour to the cheese making the cheese look like a parcel wrapped with green silk ribbons.


The Garlic Yarg like the Cornish Yarg is semi-hard cheese and is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste as the cheese matures.


The Wild Garlic Yarg has won many awards:
Gold Medal at the 2016 British Cheese Awards
Super Gold World Cheese Awards 2015
Two Gold Stars at The Great Taste Awards 2014
Gold at International Cheese Awards 2014
Best Flavour Added Cheese 2014 British Cheese Awards


PLU: 512
£6.50
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Cornwall
  • Organic No
  • Flavour Creamy and fresh
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkProsecco, or Pinot Grigio white wine

Nutrition

  • IngredientsCows' Milk, Salt, Garlic leaves, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1550 kJ
  • Energy kcal374 kcal
  • Fat31.7 g
  •      of which saturates 19.08 g
  • Carbohydrates0.7 g
  •      of which sugars <0.1 g
  • Protein21.5 g
  • Salt2 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London , SWY1 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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