Our day starts early with the arrival of grass rich milk from carefully selected Cornish farms. A culture is added to help ripen it and then we add rennet to make the curd set. Cutting and stirring – and therefore separating – the curds from the whey is an essential process. The curd is cut, each piece as small as a grain to rice, to increase acidity and fermentation. This releases the whey (mainly water), leaving the curd (fat and protein) to become the cheese. It tastes good even at this early stage.
The curd is blocked and milled, and we then fit it by hand into moulds.Pneumatic pressure is used to press the cheese for several hours. They are then immersed in brine overnight and left to dry off in the cooling room. The nettles leaves are painted on by hand and we leave the rest to nature. Cornish Yarg takes about 4 weeks to mature.
Yargs in the drying room
900gm heart shaped truckle - 6 weeks notice required.