Wild Garlic Yarg
A unique and beautiful looking cheese with its distinctive appearance; wrapped in vivid wild garlic leaves, giving a subtle garlic flavour.
Made by hand in open round vats using pasteurised milk from their grass fed herd of Holstein/Fresian cows, Cornish Yarg is a delicious semi-hard cheese from Lynher Dairy, Cornwall.
The wild garlic leaves are picked from the hedgerows and woods on nearby farms; they are frozen and then applied individually by hand by the artisan cheesemakers. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture.
Wild Garlic Yarg is creamy under the rind and slightly crumbly in the core, it is a young cheese with a fresh, slightly lemony tangy taste. A stunner on any cheese board.
Made with raw cow's milk (MILK) and animal rennet
It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.
The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.
We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
About the producer
In the centre of Bungay in Suffolk stands the Buttercross, a large vaulted and domed monument, beneath the shade of which the dairy farmers of Bungay once gathered to sell their prized butter. During those heady, buttery days, Suffolk was regarded as the “butter capital” of England. East Anglian butter was sought after by every foodie worth their weight in grouse and was exported as far as the West Indies (Defoe 1724).
That was 300 years ago. Now, there is never to be seen a scrape of butter at the Buttercross. The dairy farmers of Suffolk fell from fame with a badly calculated cheese incident (but that’s another story) and the region’s buttery renown was lost to the years. Until now…
The Crickmore family have been farming the land at Fen Farm for three generations and love what they do to the point where some call them crazy! Jonny and Dulce believe they have rediscovered something that many have forgotten. That the very best food in the world is the simplest, straight from nature to your plate.
The family farm a herd of happy Montbeliarde cows, grazing the beautiful marshlands of the Waveney River Valley in Suffolk. With the milk they carefully make delicious raw cheese and raw cultured butter.