This beautiful, nettle-wrapped cheese is one of our favourites. Created by Alan Gray (‘Yarg’ is his surname spelt backwards) and now made at the award-winning Lynher Dairies in Ponsanooth, Cornish Yarg is creamy under its natural rind and slightly crumbly towards its core. Made from pasteurised cow's milk cheese, the flavour is fresh and lemony with a delicate mushroom taste imparted from the nettles, which are foraged from local hedgerows between May and September. More information (including allergens) >
Cornish Yarg would definitely win any "pretty cheese" competition with its beautiful nettle rind. Children often ask us if the nettles sting… if you’re wondering, the answer is no!
Country of Origin
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Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.
Katie Goodchild dipWSET, Suffolk-based wine expert and cheese lover, recommends Trevibban Mill Constantine -
“It is the creamy, buttery notes of Cornish Yarg that always strike me first and so a Chardonnay seemed a natural fit when choosing a wine pairing. I had in mind a full-bodied, slightly mature Chardonnay from Burgundy that would match the cheese’s butteriness, but instead opted for Trevibban Mill Constantine. Also from Cornwall - a perfect partner!
Those buttery notes I so wanted to match were just the right level of creaminess for the wine’s more reserved flavours of vanilla, brioche and acacia honey. But notes of peach, nectarine and pineapple went on to exaggerate the lemony flavour in Cornish Yarg, making the whole pairing much more fruit driven. Chardonnay-dominant but with the addition of two Germanic grape varieties (Seyval Blanc and Reichensteiner), Trevibban Mill Constantine has a wonderful acidity and freshness that makes this pairing quite a delight."