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

Cornish Yarg Garlic

£8.50
250GM500GM1KGWhole (1.7KG)
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.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

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

Cornish Yarg is made at Lynher Dairies in Ponsanooth, deep in the rolling green heart of Cornwall. The dairy sits between the coast and the moors, surrounded by lush, salt-kissed pasture that gives the milk its buttery sweetness. It’s one of those places where the air feels fresh, the grass grows thick, and the rhythm of the day still follows the herd. The landscape leaves its quiet mark on every wheel of Yarg — clean, bright, and distinctly Cornish.

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Catherine Mead (OBE)

Catherine Mead is one of the warmest, most genuine people in British cheese — a real force for good in the industry. She took over Lynher Dairies from Alan and Jenny Gray, the couple who first revived the Yarg recipe, and under her care it’s become one of Britain’s most recognisable and respected artisan cheeses.


Catherine leads with both heart and conviction. She’s built Lynher into a thriving, sustainable dairy that champions the land, the animals, and the people who work with them. Her attention to detail is quiet but absolute — you can taste it in the consistency and grace of every wheel that leaves her dairy. Beyond the cheese itself, Catherine has spent years supporting British cheesemakers as Chair of the Specialist Cheesemakers Association, always with the same calm kindness that defines her approach to everything.


For me, she’ll always be one of the first truly friendly faces I met in the industry — generous with her time, open with her knowledge, and never without that infectious laugh. Catherine has shaped far more than just a cheese; she’s helped shape the culture that keeps British artisan cheesemaking alive.


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


THINGS THAT WE SELL THAT COMPLIMENT CORNISH YARG

Baron Bigod
£10.50
The Duke
£13.50
Tunworth
£12.00
Driftwood
£10.50
Sparkenhoe Red Leicester
£8.13
Cropwell Bishop Stilton
£7.50

Customer Reviews

Frequently asked questions about Cornish Yarg Garlic

What is Cornish Yarg?

Cornish Yarg is a semi-hard cow’s milk cheese famous for its fresh, clean flavour and distinctive nettle-wrapped rind. It starts firm and slightly crumbly in the centre, softening just beneath the leaves as it matures. The result is a balance of bright lactic notes, a touch of citrus, and gentle earthy tones from the nettles.

How does it differ from the original Cornish Yarg?

The recipe and make are identical — the difference lies in the leaves. While nettles bring a mushroomy, earthy note, wild garlic gives the cheese a savoury lift and an aromatic edge. The result is slightly creamier, with a gentle garlicky perfume that never overwhelms.

Where is Cornish Yarg made?

It’s “Gray” spelt backwards. Alan and Jenny Gray were the original makers who revived this recipe in the 1980s after discovering references to a similar Cornish cheese in historical texts. When the recipe was reborn, they cheekily reversed their surname to name it “Yarg.”

What does “Yarg” mean?

Yes, Baron Bigod cheese is made with pasteurised milk. Pasteurisation is the process of heating milk to kill harmful bacteria, making it safe for consumption. For more information on pasteurisation and dietary guidance, please check the NHS website or consult a healthcare professional.

How is Cornish Yarg made?

The curds are gently cut and pressed before being hand-wrapped in stinging nettles (which lose their sting when blanched). The cheeses are then matured for about 4–6 weeks, during which the rind develops its natural bloom. The process is a mix of precision and patience, and every wheel shows slight seasonal variation — one of the joys of artisan production.

What does Cornish Yarg taste like?

Young Yarg is clean, lactic, and lemony, while older cheeses develop a creamier paste under the rind with earthy, mushroomy notes from the nettles. The flavour is bright and refreshing — perfect for those who like something lighter than cheddar but still full of character.

Is Cornish Yarg pasteurised?

Yes, Cornish Yarg is made from pasteurised cow’s milk, which keeps the flavour clean and consistent.

Is Cornish Yarg suitable for vegetarians?

Yes, it’s made using vegetarian rennet.

How should I serve it?

Serve it at room temperature so the garlicky aroma and buttery texture can shine. It’s stunning with new potatoes, salads, or a slice of good bread and cider.