Fresh mushroomy taste with an irresistible crumble

It's all about the nettles! The leaves are foraged from local hedgerows and fields in spring and then frozen, so they last all year round. The ideal Cornish Yarg nettle leaf is young, vibrantly green, and larger than average, they are not always easy to find but the Foragers have their favourite patches.
The nettles are brushed onto the cheese following a traditional pattern of concentric circles, by which time the sting has left them, but the flavour hasn’t. Each of the “nettlers” has their own style and they (and they alone!) can identify each other’s handiwork. In the stores, the Cornish Yarg develop a dusting of bloomy white moulds across their leafy, edible rinds. Each cheese is turned by hand every other day. Six weeks from field to finish, Yarg has a fresh mushroomy taste with an irresistible crumble in the core.
We like it when just inside the rind turns into a buttery yellow tone.
Gold – Taste of the West 2020

Contains cow's milk
Pasteurised

Gold – World Cheese Awards 2018
Gold – British Cheese Awards 2017
Best English Cheese – International Cheese Awards 2012

Good cheese doesn’t deserve cling film, so these unique Cornish Yarg beeswax wraps are the answer.