Our day starts early with the arrival of grass rich milk from carefully selected Cornish farms. After pasteurisation, we add a culture to help ripen it and then rennet to help the curd set. We cut and stir the set milk to separate the curd from the whey, and don’t stop until each curd piece is as small as a grain of rice. This process increases acidity and fermentation. The curd tastes good even at this early stage.
We block and mill the curd and fit it by hand into moulds. The cheese is pressed and then immersed in brine overnight. After drying, the nettle and wild garlic leaves are painted on by hand. The rest is down to nature. Yarg takes about 4-5 weeks to mature.
900gm heart shaped truckle - 6 weeks’ notice required.