Product Details
Location
Wild Garlic Yarg is produced by Lynher Dairies in Cornwall, United Kingdom — the same dairy that makes the classic Cornish Yarg. The wild garlic leaves used to wrap the cheese are foraged from local Cornish woodlands each spring.
Tasting
Wild Garlic Yarg offers a delicate, fresh and gently herbal character. Just under the leaf-wrapped rind the texture is soft and creamy; toward the centre it becomes more open and slightly crumbly. The flavour profile is lactic and buttery with subtle citrus or lemony notes, and a gentle wild-garlic infusion — strongest near the rind — adding a mild garlicky, herbaceous nuance without overpowering the cheese.
Pairing
This cheese pairs wonderfully with a medium cider or a light-to-medium white wine (for example, something slightly fruity or acidic that complements its freshness). It also works beautifully with fresh spring produce — think crisp bread or crackers, simple salads, pickles or fresh vegetables — letting its gentle garlic-herby character shine without overwhelming.
Recipe
Slice or crumble Wild Garlic Yarg onto crusty bread or crackers, perhaps topped with thin slices of apple or pear and a drizzle of honey for a rustic, elegant snack.
Gently melt it into scrambled eggs or an omelette — the subtle garlic-herb flavour gives an aromatic lift to a simple breakfast.
Add thin slices to a spring salad with mixed greens, radish, and a light vinaigrette: the creaminess and herbal note of the cheese work beautifully with fresh, crisp vegetables.
Extra Information
– Region: Cornwall, England, UK
– Milk: Cow’s (pasteurised)
– Suitable for pregnant women: Yes (made from pasteurised milk)
– Vegetarian: Yes (uses vegetarian rennet)
– Style: Semi-hard (“semi-hard to firm”), leaf-wrapped, farm-style cheese. The wild garlic leaves give a slightly firmer texture than the nettle-wrapped version.
– Storage and Serve: Keep refrigerated (below about 8 °C). Remove from fridge shortly before serving to allow flavours and texture to soften a bit; wrap in wax or greaseproof paper for storage. Once cut, eat within ~10 days; whole wheels roughly keep for 6 weeks from dispatch if stored properly.
Ingredients
Pasteurised cow’s milk, salt, starter culture, vegetarian rennet, wild garlic leaves.
Allergens
Milk
