Cornish Yarg
Cornish Yarg is wrapped in hand-picked nettle leaves that protect the cheese while allowing beneficial moulds to develop, breaking down the paste to a gently crumbly texture; loosely based on a Caerphilly recipe.
Cut by hand, so the final weight may vary by a few grams
England
England's cheesemaking runs from the cave-aged Cheddar of Somerset and the blue Stilton of the East Midlands to Red Leicester, Wensleydale and Lancashire. A revival of farmhouse and artisan makers has brought back raw-milk, cloth-bound and regional cheeses.
Cows' milk, salt, nettle leaves, DVI starter culture, vegetarian rennet, calcium chloride, penicillium candidum
Keep refrigerated below 8°C. Please eat within 10 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
Keep your own
note.
A private rating and note, just for you — worth having next time you're deciding whether to buy this one again.
Private — never shown on this page, or to anyone else.
Your notes are tied to your account, so they're there next time you look this one up.
Sign in
