Cornish Yarg

Cornish Yarg

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

£7.00 per 250g
Pasteurised Vegetarian Rennet Cow
PLU 133

Key Facts

  • CountryEngland
  • RegionCornwall
  • FlavourFresh and citrus
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo

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

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1550
  • Energy kcal374
  • Fat31.7
  • Of which saturates19.08
  • Carbohydrates0.7
  • Of which sugars>0.1
  • Protein21.5
  • Salt2.0
Name & address of food supplier

Paxton & 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.

About

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.

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