Lynher Farms & Dairies
Ponsanooth, Truro, TR3 7JQ
Tel: (01872) 870789
Makers of Nettle Covered Yarg Cheese
Cornish Yarg was first made on a farm on the edge of Bodmin Moor in the early 1980's. Alan Gray (who gave Yarg its now famous name by reversing the spelling of his own name) sold the recipe to neighbouring farmer Michael Horrell a few years later. In 1995, Ben and Catherine Mead, looking for ways of farm diversification, came on board and so their happy relationship with Cornish Yarg began. and all production moved to Ponsanooth. It's not just the cheese that wins accolades – the dairy building has one too, a coveted RIBA award. As demand for Cornish Yarg grew, a second dairy was built at Pengreep – the Mead family farm for the past 500 years – with all production finally moving there in 2006.
Lynher Dairies is now one of the most successful makers of artisan cheese in Britain, consistently winning Gold at British and worldwide cheese shows. 2012 saw Yarg win Best English Cheese at the International Cheese Awards, and Reserve Champion at the Royal Bath and West Show. The dairy processes two million litres of milk, hand picks two tonnes of nettle and wild garlic leaves from the neighbouring woodland, and produces more than 200 tonnes of cheese a year. That might sound a lot but by industry standards, it puts Lynher in the small-scale, family-owned dairy bracket, employing just 25 people from herdsmen and briners to nettlers and packers.
The cheeses are made from pasteurised milk, using a vegetarian approved rennet substitute. The curds are cut by hand to release the whey and then milled and pressed overnight before being placed in brine baths for salting. The next day they are coated with nettle leaves and placed in the ripening room, where they stay for three to four weeks. The nettles impart a distinct and pleasant flavours to the cheese. Cornish Yarg Cheese derives its unique character from the mould ripening.
Two miles north of Truro on the A393.
Tours by appointment only
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