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	Cornish Yarg Many think that Cornish Yarg is a recent invention. In fact, the recipe for the cheese dates back to the 17th Century but it was only in recent years that the present name was adopted, after the current producer Mr Gray who reversed his surname to "Yarg" in an attempt to create a more Cornish sounding cheese. The cheese itself is made from pasteurised cow’s milk and vegetarian rennet, having a crumbly texture and a fresh, almost acidic yet creamy taste that announces a vibrant citreous tang. The rind is greyish/green in colour being wrapped in nettle leaves and reveals a slightly musty aroma. The citrus tangy taste in young cheeses mellows out after maturing, developing an aroma that is very gentle and subtle.
	Price per 100g £1.98
	Type Flavour Added Country British Isles Region British Isles Milk Pasteurised Cow's Milk Size 25cm diameter, 7cm high Weight 3kg Vegetarian: Yes Code 210547

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British Isles

Cow's milk

Lynher Dairies

Lynher Dairies
Mike Horrell started producing cheese in 1984 almost by chance. He was persuaded to do so whilst giving a home to two Welsh cheesemakers, Alan and Jenny Gray, who gave Mike their ancient recipe, one that is in effect a cross between Cheddar and Caerphilly. Responding to demand for this cheeses, Mike and his wife Margaret have since built up their herd of pedigree Friesian-Holsteins at Netherton Farm, on the edge of Cornwall’s Bodmin Moor, whose number now exceeds 500.

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