Information
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 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.
-Cows Milk
-Pasteurised
-Vegetarian
Whole cheese price £15.16 per Kg, please email for exact weights and availability.
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