We often get asked how leaf-wrapped Cornish Yarg is made so here goes! Our day starts early as grass rich milk arrives from our carefully selected neighbouring farms (happy cows and great cheese are inextricably linked). After pasteurisation, we add a culture for ripening and rennet which helps the curd set. There’s no guess work as to timing – our cheesemakers work precisely. Mostly science and sometimes intuition, experience is key. Once it’s set, we cut and stir to separate the curd from the whey until each piece is as small as a grain of rice. This increases acidity and fermentation.

We then block and mill the curd and hand pack it into moulds. Once the cheese is pressed, we immerse it in brine overnight. After drying, we paint the all important leaves on by hand. Leaf-wrapped Cornish Yarg takes about 4-5 weeks to mature, by which time a beautiful white bloom appears on the nettles, and the wild garlic darkens in colour.

Kern follows an entirely different process. It is coated in a breathable black wax and takes 16 months to mature. If you would like to be a part of this, why not keep an eye on our Vacancies page