Cornish Yarg
£8.00
250GM500GM1KG

Cornish Yarg is made by Catherine Mead (OBE) using a traditional 17th Century recipe discovered and recreated by Alan Gray. Gray spelt backwards has a Cornish ring to it, so Yarg it became. The natural rind is covered in fresh nettles to help the cheese develop a delicate, Mushroomy taste and a bloomy white appearance. Six weeks from field to finish, Yarg is fresh and creamy under its pretty rind with an irresistible crumble in the core.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Ayrshires

Ayrshire cattle are a breed of dairy cattle from Ayrshire in southwest Scotland. The adult Ayrshire cow weighs from 450 to 600 kilograms. Ayrshires typically have red and white markings; the red can range from a shade of orange to a dark brown

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

A Word on Rennet & Rind Maturing

"Yarg keeps extremely well and is very low maintenance. Occasional turning and keeping humidity at a level where it doesn't lose too much moisture."


Perry James WakemanCheese Guy & Maturer

Ponsanooth, Truro, West Cornwall

Ponsanooth is a village in Cornwall, England, United Kingdom. It is about four miles southeast of Redruth and two and a half miles northwest of Penryn on the A393 road Redruth to Falmouth road. The church of St Michael and All Angels is now part of a larger benefice, sharing a single vicar with Mabe.

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Catherine Mead

Catherine Mead (OBE)


Cows' Milk, Nettle Leaves, Salt, Vegetarian Rennet, Starter culture.


Energy1550kj/374kcal
Fat31.7g
of which saturates19.08g
Carbohydrates0.7g
of which sugars<0.1g
Protein21.5g
Salt2.0g



Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer


These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk


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