Cornish Garlic Yarg Cheese

Description

Cornish Garlic Yarg Cheese

About Cornish Garlic Yarg

The Story Behind Garlic Yarg

After the success of the original nettle-wrapped Cornish Yarg, the team at Lynher Dairies began experimenting with other leaves and discovered that wild garlic worked particularly well.

It’s rather a lovely idea when you think about it. Instead of simply adding garlic to the curds, the leaves become part of the maturation of the cheese itself.

They’re carefully wrapped around the outside of each wheel before the cheese is left to mature. Over time, the leaves become part of the rind and their flavour gently works its way into the cheese beneath.

The result is recognisably Yarg, but with a character all its own.

And yes, just like the nettles on the original Yarg, you can eat the leaves. In fact, I’d encourage you to — otherwise you’re leaving behind one of the most interesting bits.

Cornish Garlic Yarg – Jen’s Tasting Notes

Cut into Garlic Yarg and you’ll find the same pale, creamy centre you see in the original, but the flavour around the edge immediately gives the game away.

The centre is fresh and milky with a lovely lactic tang, while the wild garlic leaves bring a gentle savoury, herby flavour. As you move towards the rind, that garlic character becomes more noticeable alongside earthy, mushroomy notes from the maturation.

Texture-wise, it’s slightly crumbly through the centre with a softer, creamier layer developing beneath the rind as it matures.

What I particularly like is that the garlic never takes over. This is still very definitely cheese first and garlic second. Eat the rind and paste together and you get that lovely combination of fresh dairy, herbs, earthiness and gentle garlic all in one mouthful.

How to Serve and Pair Cornish Garlic Yarg

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: A dry Cornish cider is a natural partner. The crisp acidity works beautifully with the creamy cheese and fresh, herby flavours.
• Something a little different: Try a Sauvignon Blanc. Its freshness and herbal character work particularly well with the wild garlic rind.
• On the plate: I’d keep this one simple. Crusty sourdough, a few fresh tomatoes and perhaps some olives make a lovely little lunch — there’s enough flavour in the cheese already.
• In the kitchen: Garlic Yarg is crying out to be melted. Try it over mushrooms on toast, grate it onto a jacket potato or use it in an omelette. Cheese and garlic already taken care of — what’s not to like?

Jen’s note: I love the fact that Garlic Yarg gets its flavour from the leaves wrapped around the outside rather than simply having chopped garlic mixed through the cheese. It’s a wonderfully clever way of making a flavoured cheese. Pierre will still disapprove, obviously. But he’s French and this is Cornish, so we were never going to win him over anyway.

Buying Cornish Garlic Yarg

• Brand or Producer: Lynher Dairy
• Product name: Cornish Garlic Yarg
• Milk: Cow
• Country: England
• Region: Cornwall
• Strength: Medium
• Vegetarian: Yes
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.30
• 500g wedge, £16.50
• Whole wheel (approx. 1.8kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, salt, wild garlic leaves, starter cultures, vegetarian rennet