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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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
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’.
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.
"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 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 (OBE)
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