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Cornish Yarg - Crumbly Cows Milk British Cheese

Cornish Yarg
Cornish Yarg - Rennet & Rind British Artisan Cheese
Cornish Yarg - Rennet & Rind British Artisan Cheese
Cornish Yarg - Rennet & Rind British Artisan Cheese
Cornish Yarg - Rennet & Rind British Artisan Cheese
Cornish Yarg - Rennet & Rind British Artisan Cheese

Cornish Yarg

£8.00
250GM500GM1KG

Created in Truro and dating back to the 17th century, Cornish Yarg is the pride of Cornwall. Artisan cheeses are a product of their environment, but this semi-hard cheese is covered in it, as its rind is wrapped in nettles to give it a unique appearance and a delicate savouring of mushroom inside. Six weeks from field to finish, Yarg is fresh and creamy under its pretty rind with an irresistible crumble in the core.

Cornish Yarg comes with a fascinating backstory, as its original recipe is thought to date back to the 13th century. It lay dormant until it was discovered centuries later and brought back to life with an unnamed recipe. As well as its protected coastline, Cornwall is known for its tall, folding pastures, and this Cornish cheese embodies this beauty in its appearance and taste as a historically important part of its culture. With our maturing, we’ve ensured that it doesn’t lose that all-important moisture.

  • Matured on site at Rennet & Rind by Perry

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

HERD

Ayrshires

Milk from Ayrshire cattle is used to make Cornish Yarg. This is 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

Cornish Yarg is made with milk that has been 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

The rennet used in the making of Cornish Yarg is 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 Wakeman, Rennet and Rind’s resident affineur

PONSANOOTH, TRURO, WEST CORNWALL

Ponsanooth is a village in Cornwall, situated about four miles southeast of Redruth. Filled with picturesque nature reserves and creeks, one church and a local pub, it’s the sort of quiet, tucked-away village that can be called a pastoral hidden gem.

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Catherine Mead (OBE)

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.


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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