First came the wild garlic leaves and now the nettles! We needed lots more pickers this year so we took to social media to ask if anyone wanted to join us for the annual forage and we were inundated with offers. Hooray (but also, why wouldn’t you want to earn money, help create stunning cheese and be in the great Cornish outdoors at the same time?)
Cornish Yarg and Wild Garlic Yarg are perfect examples of seasonal cheeses. We might make them all year round but their story really starts with their natural rinds. The proliferation of fresh leaves – both nettles and ramsons – that fill the Cornish woodlands and hedgerows in spring are Yarg’s starting point. We gather in tonnes of the very greenest (judging by shape and perfection too). These leaves are then frozen to be used through summer, autumn and winter…and then we pick again.
Fields around the dairy burst with new grass growth too, giving our carefully selected local herds a great start to the seasonal year.
Here’s to renewal, warmth and lots of fresh air!