Our nettle wrapped Cornish Yarg, made from pasteurised cows’ milk, is a young, fresh lemony cheese, creamy under its natural rind and slightly crumbly in the core.

The curd is pressed and brined before being wrapped in wild nettle leaves that we forage from the Cornish countryside between May and September. Read more…

As anyone who’s ever had a brush with them while wearing shorts will be aware, the leaves are covered with tiny stinging hairs. Many people also know that they can be delicious – and sting-free – when cooked. But they have lots of other surprising qualities.For hundreds of years they’ve been used to treat a whole range of ailments, from skin conditions to headlice. They’re widely held to have antiseptic and anti-inflammatory qualities, and even to stimulate hair growth! Research by the University of Plymouth has shown that they can help arthritis symptoms, perhaps explaining why the Romans used flogging with nettles as a cure for rheumatism.

Nettles play a valuable role in eco-systems, providing a food source for no less than 107 insect species in the UK, including ladybirds and butterfly caterpillars – which in turn are eagerly snaffled up by hedgehogs and other creatures. Being a rich source of nitrogen, they act as an excellent accelerator for compost.

They’re also are rich in minerals and in vitamins A and C. Nettle products include soup, tea, nettle pudding, porridge and beer – and of course Yarg cheese, to which they give a subtle, mushroomy flavour.

Nettles are found from May to September, particularly on rich soil, in disturbed habitats, moist woodlands, along rivers and beside partially shaded trails. Some people learn to handle them without getting stung, but we find it much simpler to strip off the leaves quickly with work gloves. We then rinse and steam them before using them to wrap the cheese.

The leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible nettle rind imparts a delicate, mushroomy taste. By the time it is ready to eat five weeks later, Cornish Yarg has developed a unique lacy appearance, with shades of  blues, greens and a dusting of bloomy white.


Wrap in wax,grease proof or cheese paper. Store at 8 degrees or below. Try to remember to take it out of the fridge an hour before you want to eat it. Cornish Yarg stays fresh for up to 10 days from cutting. It is suitable for vegetarians.


Gold Star at The Great Taste Awards 2014

Gold at International Cheese Awards 2014

Best English Cheese 2012 ~ International Cheese Awards
Reserve Champion 2012  ~ Royal Bath and West Show


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