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.
133 - Cornish Yarg

Cornish Yarg

Deliciously fresh in flavour, creamy under the rind and crumbly at the core, this Cornish cheese is wrapped in nettles.

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 220 tonnes of cheese

Cornish Yarg is very unique due to its handpicked Nettle leaves which coat the rind. Three tonnes of Nettle leaves are picked during May and June by a team of 50 hand pickers. Cheeses which are made at the time of picking are then wrapped with fresh leaves and the rest of the leaves are then frozen in bundles until they are ready to be used.

The cheese making process is done by hand from the farm's milk and from 10 herds local to the dairy.The milk is pasteurised then put into open vats. Starter is added and then rennet which coagulates the curd which is then cut.The curd and whey start to separate and the whey is continuously expelled as the acidity rises. The curds are cut into blocks as the acidity rises, then milled and placed in cheese moulds which are placed in a press over night. The next day 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 nettles 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 until the cheese develops a bloomy white/grey/green moulded rind.

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 a Gold Medal at the 2016 British Cheese Awards

PLU: 133
per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Pasteurised
  • Vegetarian Yes
  • Region Cornwall
  • Organic No
  • Flavour Fresh and citrus
  • 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 DrinkSauvignon Blanc


  • IngredientsCows' Milk, Salt, 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
  • Salt2.0 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 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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