Cornish Yarg is all about the nettles! We forage the leaves from local hedgerows and fields in spring and then freeze them so they last all year round.
 
Nettle wrapped cheese goes back centuries but our ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average – they are not always easy to find but we have our favourite patches. By the time we brush them on, following a traditional pattern of concentric circles, the sting has left them but the flavour hasn’t. Each of our nettlers has their own style and they (and they alone!) can identify each others’ handiwork. In the stores, the Cornish Yargs develop a dusting of bloomy white moulds across their leafy, edible rinds. We turn each cheese by hand every other day. Six weeks from field to finish, Yarg has a fresh mushroomy taste with an irresistible crumble in the core.
 
STORAGE TIPS 
Wrap in wax paper, store below 8 degrees, serve at room temperature. Suitable for vegetarians. Made from pasteurised milk.