Name: Cornish Yarg Garlic
Brand: Rennet & Rind
Price: 8.0 GBP
Availability: InStock
Rating: 4.8 (20 reviews)

Cornish Yarg Garlic - Rennet & Rind British Artisan Cheese

Cornish Yarg Garlic

£8.00

Size250GM500GM1KG

Quantity

A handmade cheese created from the same traditional 17th-century recipe as Cornish Yarg, but with a slight difference. The cheese is wrapped with edible wild garlic leaves plucked from the Lynher Dairies' Woodland. They impart a gentle garlicky flavour coupled with the traditional Yarg flavours of yoghurt and mushrooms. The leaves also lock in moisture to provide a firm and crumbly texture.

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

"Garlic 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 - R & R Affineur

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, Salt, Wild Garlic Leaves, Vegetarian Rennet, Starter culture.

Energy	1550kj/374kcal
Fat	31.7g
of which saturates	19.08g
Carbohydrates	0.7g
of which sugars	<0.1g
Protein	21.5g
Salt	2.0g

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