About Lynher Dairies Cheese Co.
We have been producing specialist cheese for over 30 years. Every single truckle of Yarg comes from our small dairy at Ponsanooth in mid Cornwall. We are a team of about 30 people, from cheesemakers to nettlers and packers. Each stage of the Yarg making process is done by hand.
Yarg is made with pasteurised milk and is suitable for vegetarians. 3 tonnes of leaves are foraged each year in Cornwall from wooded areas and fields and the nettle and wild garlic leaves are painted on to the cheese to form an edible rind. Matured for around 4 weeks, natural white moulds bloom as the leaves impart a delicate flavour to the cheese.
Yarg was first produced by Bodmin Moor farmer Alan Gray who found a seventeenth century recipe for nettle wrapped cheese in an attic and decided to give it a go. One of the best-known facts about Yarg is that it comes from the backward spelling of his name. Yarg production has since moved to the Horrells at Upton Cross near Liskeard, where current owner Catherine joined in the 90s and then to Ponsanooth when the Horrells retired in 2001.
More recently we have developed a new cheese, Cornish Kern, which will be released late this year. Kern is made to a different recipe and is longer maturing with a black waxy rind.