Great wins at the Devon County Show and Taste of the West!

The agricultural show season is underway, and that for us is always a bit of a thrill. We get to exhibit our cheeses, and in some cases, sell them too. Meeting customers face-to-face provides great feedback for us, as do the comments from judges up and down the country. News from the Devon County Show got things off to a very pleasing start with great wins for all three of our cheeses:

  • Hard pressed cheese other than Cheddar – 2nd Prize for Cornish Kern
  • Single speciality cheese- 2nd Prize for Cornish Yarg
  • Cheese with additives – 1st Prize for Garlic Yarg

Not an agricultural show but just as important, the Taste of the West Awards have just  given  us Gold for both Yarg and Kern this year.  Another lovely boost for our skilled cheesemakers.

Now we look forward to the Royal Cornwall Show in the second week of June,and the marvellous one day Stithians Show in July – see you there!

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Ever made a cheese soufflé? It’s easier than you think!

Ingredients:
50g butter, melted
1 small onion
275ml/10fl oz whole milk
1 bay leaf
3 peppercorns
40g plain flour
150g Yarg
1 tsp English mustard
6 tbsp double cream
salt and freshly ground black pepper
3 large eggs
1 tablespoon of thyme leaves

Preheat oven to 200C/Gas 6. Brush butter into small ramekins, make discs of baking parchment to pop in the bottom, brush butter over the discs. Place on baking sheet. Put the onion into a saucepan with the milk, bay leaf and peppercorns. Heat gently for 5 minutes. Remove and set aside. Stir flour into the remaining melted butter, return to the heat and cook for a minute, stirring. Remove from heat. Strain the milk into a jug – measure 250ml of milk. Top up with fresh if necessary. Discard onion, bay and peppercorns. Add the milk to the flour and butter paste gradually to avoid lumps. Cook for 2 minutes, bringing to the boil, stirring constantly until the sauce becomes smooth and thick.

Add the Yarg and mustard and continue to cook for a further 1–2 minutes more until the cheese melts. Stir in the thyme and season to taste. Be plentiful. Cool the mixture for five minutes, then beat in the egg yolks one at a time until thoroughly mixed.Whisk the egg whites until stiff peaks are formed. Stir a tablespoon of whites into the cheese mixture quite rapidly to slacken the mix, then fold the rest in gently, trying to preserve as much volume as possible while ensuring the white is properly folded in. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.

Remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, release them from their ramekins with a knife and turn them into your hand. Place them in ovenproof  dishes upside down. Cover with cling film and chill in the fridge until needed. When ready to serve, preheat the oven to 200C/400F/Gas 6. Take the cling film off the souffles and sprinkle with Yarg. Spoon a tablespoon of cream over the top of each souffle. Place a sprig of thyme in the middle of each. Bake for 10 minutes until the soufflés are hot and the Yarg topping has melted. Serve immediately.

Tip: These are great with a little side salad of fresh leaves dressed with walnut
or hazelnut oil.

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Hot Cross Buns – make them cheesy this Easter

Yarg has a low melting point so is the ideal cheese to crumble into bread, scone and biscuit doughs. Traditionalists, look the other way please, because this Easter, we’ll be eschewing the fruit and spices and adding  Cornish Yarg and Parmesan to our Hot Cross Buns. Here’s how…

  • 700g strong bread flour, plus extra 5 tbsp for crosses and dusting
  • 3 x 7g sachets fast-action dried yeast
  • 500ml warm whole milk
  • 140g Cornish Yarg, well crumbled
  • 5 tsps Parmesan
  1. Mix flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre, pour in milk, mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size.
  2. Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
  3. Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Bake for 20-25 mins until golden.
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Spring has sprung in Cornwall’s woodlands

We look forward to these few short weeks every year, when the ransom leaves – or wild garlic as they are more often known – spring into action in our woodlands. We start picking at the end of March and well into April to ensure we pick the greenest, healthiest and tastiest leave with which to wrap our truckles. The smell is heavenly – heady but never overpowering. The flavour they add to our Yargs is a gentle yet distinct one. Have you tried some yet?

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It’s all hands on deck for the full launch of Cornish Kern

We are excited about 2017. It is going to be the year in which many more of you can get your hands on our award winning new cheese Cornish Kern. Up until now, our stocks have been limited but we’ve been working hard and this spring should see a much wider availability. Hooray to all that!

When Lynher Dairies started making Cornish Yarg thirty years ago, not many across the Tamar had heard of it. Now of course, it’s a star of the artisanal British cheeseboard both at home and abroad, and it was from this standpoint that Lynher decided it was time to start developing a brand new cheese.

What’s now known as Cornish Kern is made in the same open vats as Yarg and, like Yarg, is pressed and brined. And there the similarity ends. Kern is coated in a protective black wax like rind and is matured for between 14 and 18 months, hence its longer journey to the marketplace. The resulting cheese is quite flaky and almost dry with a profound and nutty flavour. Deliberately quite different to the younger, curdier Yarg, Kern is more intense and what the World Cheese Award judges of 2016 deem worthy of the coveted ‘Supergold’  – in other words, one of the best 66 cheeses on the planet.

We can’t wait for you all to try it!

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2016 shone brightly for Lynher Dairies

Well, that’s almost it for another year – time to tuck the last batch of new cheeses into their Christmas dormitories and put our feet up whilst nature does all the work.

2016 has been something of a golden year for us so here are just some of our baubles…

Our new cheese Cornish Kern won a much coveted Super Gold at the World Cheese Awards in Spain, making it one of the top 66 cheeses in the world (it also gained a Gold, let’s not be too blasé about that!)

Cornish Yarg and Wild Garlic Yarg both gained Golds at the British Cheese Awards. Then there was the Gold Champion Award for Wild Garlic at the Great Yorkshire Show. Not to be outdone, Cornish Yarg then earned the accolade of three Gold stars at the Great Taste Awards – and you can’t do better than that!

So, glittering prizes all round for our cheeses but in case it goes to their heads, we should point out that they wouldn’t even exist without our stellar team of cheesemakers – well done team, and enjoy the brief rest, there is work to be done in 2017!

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The Holly and the Nettle

 

Move over, ivy, it’s time for the nettle leaf to take centre stage. Cornish Yarg’s frosty good looks remind us of snow-dusted pines or a whole forest of Christmas trees. Or there’s the ransom leaf for another ivy-free option.  Vibrantly green and beautifully wrapped in aromatic ribbons of ransom leaves, our delicious Wild Garlic (Supergold winner at the World Cheese Awards 2015 no less) is reminiscent of the most enticing parcel under the tree.

Bring some colour to your cheeseboard by ordering on line for delivery on a chosen date (no later than Dec 21st please) and we will send by 1st class post a handsome 900gm truckle and product information cards to an address of your choice just £18.95.

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Cornish Kern’s success story continues …

Amazing news from the World Cheese Awards 2016 in San Sebastien – Cornish Kern has won a Supergold, making it one of the top 66 cheeses IN THE WORLD. Hope you can hear our team pride and excitement in this announcement – we are thrilled!

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Cornish Kern – we made it!

When Lynher Dairies started making Cornish Yarg thirty years ago, not many across the Tamar had heard of it. Now of course, it’s a star of the artisanal British cheeseboard both at home and abroad, and it was from this standpoint that Lynher decided it was time to start developing a brand new cheese.

What’s now known as Cornish Kern is made in the same open vats as Yarg and, like Yarg, is pressed and brined. And there the similarity ends. Kern is coated in a protective black wax like rind and is matured for between 14 and 18 months. The resulting cheese is quite flaky and almost dry with a profound and nutty flavour. Deliberately quite different to the younger, curdier Yarg, Kern is more intense and what cheese judges would describe as ‘longer in the mouth’.

To get early feedback, the first examples of Kern were entered into national cheese awards and the accolades that came back were a huge vote of confidence for its future. With only limited quantities of ‘ready to eat now’ Kern available at first, it has been all hands on deck at Lynher to produce more in readiness for its launch early in 2017.

We can’t wait for you all to try it!

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Find us in the new Taste of the West cookbook, out soon!

A twice baked Cornish Yarg soufflé might sound like a dastardly technical challenge in a savoury episode of The Great British Bake Off but actually, it’s easier than you think.

Hand made from grass rich milk, Cornish Yarg and Wild Garlic Yarg have low melting points which makes them excellent cheeses to cook with. Find out how to make the soufflé in the new Taste of the West cookbook – out in time for Christmas, so we’re told! The recipe comes from the Scarlet Hotel at Mawgan Porth but if you can’t wait for the book, have a look through our recipes here. Anne Shooter’s souffle recipe worked beautifully for us when we tried it.

Yarg has found its way onto some of Britain’s top menus, including Tom Kitchin’s The Kitchin in Edinburgh, Jamie Oliver’s Fifteen, and Rick Stein’s Seafood Restaurant. Dhruv Baker likes his with quinoa, heritage tomatoes, lemon juice, artichokes in olive oil…and then more olive oil.

We collect recipes from wherever we can, test them out in the Lynher kitchen and share them here on our site or through our Facebook and Twitter. If you spot any clever and delicious ways with Yarg, let us know!

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