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Cornish Yarg
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Product details
Cornish Yarg cheese gets its name from the original cheese maker, Alan Gray (Yarg backwards), who reportedly found the recipe in his attic.
Sold to the nearby farm in 1984, the cheese was then made by the Horrell family; and it became one of the earliest examples of the new-style British artisan cheese production.
Catherine Mead joined the team in the 1990s; and continuing growth led, in the early 2000s, to production being moved to a purpose-built dairy.
The cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles (Urtica dioica) that are completely edible. The nettles are hand-picked from the local Cornish countryside when they are a bright, vibrant green, and frozen for use throughout the year. A team of nettlers applies the leaves in elegant concentric circles, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
*A whole Cornish Yarg weighs approximately 3kg. Smaller weights are a cut of a whole cheese.
Country of Origin | British Isles |
---|---|
Milk Variety | Cows' |
Style of Cheese | Hard |
Vegetarian | Yes |
Organic? | No |
Unpasteurised? | No |
For Pregnant Women? | Yes |
Ingredients | Cows' milk, salt, nettle leaves, DVI starter culture, vegetarian rennet, calcium chloride, penicillium candidum |
Nutritional Info (per 100g) | Energy 1550KJ, 374Kcal | Fat 31.7g, Of Which Saturated 19.08g | Carbohydrate 0.7g, Of Which Sugars <0.1g | Protein 21.5g | Salt 2g |
Allergen Advice | For allergens see ingredients in bold. |
Keep refrigerated below 8°. Please eat within 10 days of receipt.
FREE DELIVERY ON ORDERS OVER £20*
Click here for more information.Freshly cut & wrapped
We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is the most respectful way to treat this precious food.

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