Our day starts early with the arrival of grass rich milk from carefully selected Cornish farms. After pasteurisation, we add a culture for ripening and rennet to help the curd set. We cut and stir to separate the curd from the whey until each curd piece is as small as a grain of rice. This increases acidity and fermentation.
We block and mill the curd and hand pack it into moulds. The cheese is pressed, and then immersed in brine overnight. After drying, the nettle or wild garlic leaves are painted on by hand. Yarg takes about 4-5 weeks to mature, by which time a beautiful white bloom decorates the nettles. The wild garlic leaves darken in colour and impart a subtle but delicious taste of spring.
Kern follows an entirely different process. It is coated in a breathable black wax and takes 16 months to mature.