Lynher Dairies

A little birdie tells us…

Maybe not a little birdie but a spot of market research has revealed something we didn’t realise and that is that quite a lot of you have heard of Yarg and would like to try it but don’t know where to go to buy it. This is a terrible state of affairs!

Yarg is actually widely stocked in the UK, from delis and fine food shops to local farm shops and Michelin starred restaurants. If it isn’t offered by your favourite artisan cheese seller, then please do ask someone behind the counter to get some in! We sell to wholesalers up and down the country so can help with supply. Yarg can also be found in Waitrose and other selected stores.

Please call us at the dairy on 01872 870789 or email us at sales@lynherdairies.co.uk if you need any further help.

Look out for us at food fairs and agricultural shows too. And if you want a beautiful baby truckle (around 900g) as soon as possible, then simply go to our Shop page, place an order and we will do the rest.

 

 

 

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If you go down to the woods today…

…you might well see swathes of glossy, green wild garlic leaves but you probably won’t see any of our Lynher Dairies leaf-picking team at work because we forage in out-of-the-way places where we know the best leaves will have grown untouched, and mostly unseen, by human activity. We can’t use torn or trodden-on leaves, nor do we want anything that might have been exposed to any traffic fumes or other pollutants so we really do have to hike off into the great Cornish beyond. But we need to hurry – the wild garlic loses its beautiful deep colour all too quickly, and once the flowers arrive, we’ve had it.

This winter (as we all know!) has been a long and cold one, and that has an effect on the leaves we pick. Size matters, with nettle leaves in particular. Too small a leaf and the traditional concentric circle our skilled nettlers employ to wrap our Yargs in is impossible. Gathering thousands of the very best leaves in what is a fairly tight time scale is no easy task.

We owe Nature a great deal, but let’s hear it for our pickers too!

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Make use of Yarg’s low melting point with this cheesy sharing bread


Yarg stuffed Flatbread

strong, white bread flour 500g
salt 10g
instant yeast 10g
unsalted butter 30g
water about 300mls

Put the flour in a large, warm mixing bowl and add the salt and the dried yeast. Add the butter and most of the water, then mix with your hands to bring the mixture together. Gradually add the remaining water until all the flour is mixed in.

Put the dough on a lightly floured board and knead for 5-10 minutes. When the dough feels smooth and silky, place it back in the mixing bowl, cover it with a warm tea towel and leave it in a warm place to rise for at least an hour until the dough has doubled in size. Tip the dough on to a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 12 equal pieces. Roll each piece into a ball.

Make an indentation into each ball, and push in some crumbled Yarg. Caramelised onions and semi dried tomatoes work well here too.

Put a ball of the stuffed dough on a well- floured work surface and flatten with a rolling pin into a disc or oval about 16cm in diameter. Place on a baking sheet and continue with the others.

Put the baking sheet of flatbreads in a warm place for 10-15 minutes. Warm a heavy-based frying pan over a moderate heat. Rub lightly with a little olive oil, place two or three flatbreads into the pan and cook for 3-4 minutes. Once they have darkened here and there, turn them over and cook the other side. A little blistering is good. Remove and eat immediately.

(With thanks to Nigel Slater, Paul Hollywood and the extended Lynher Dairies family – in other words, everyone had something to say!)

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Twice baked Cornish Yarg soufflé

50g butter, melted
1 small onion
275ml/10fl oz whole milk
1 bay leaf
3 peppercorns
40g plain flour
150g Yarg
1 tsp English mustard
6 tbsp double cream
salt and freshly ground black pepper
3 large eggs
1 tablespoon of thyme leaves

Preheat oven to 200C/Gas 6. Brush butter into small ramekins, make discs of baking parchment to pop in the bottom, brush butter over the discs. Place on baking tray. Heat  onion, milk, bay leaf and peppercorns gently for 5 minutes and set aside. Stir flour into the remaining melted butter, return to the heat and cook for a minute, stirring. Add strained milk to make a smooth and thick sauce.

Add Yarg and mustard, cook until cheese melts. Stir in thyme and season to taste. Cool for five minutes, then beat in egg yolks one at a time until thoroughly mixed.Whisk the egg whites until stiff peaks are formed. Stir dollops into the cheese mixture quite rapidly to slacken the mix, then fold the rest in gently, trying to preserve as much volume as possible while ensuring the white is properly folded in. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.

Remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, release them from their ramekins with a knife and turn them into your hand. Place them in an ovenproof  dish upside down. Cover with cling film and chill in the fridge until needed. When ready to serve, preheat the oven to 200C/400F/Gas 6. Take the cling film off, sprinkle with Yarg, spoon a tablespoon of cream over the top of each souffle.  Bake for 10 minutes until the soufflés are hot and the Yarg topping has melted. Serve immediately.

Go on, you can do it!

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Eating outdoors – a Cornish summer must

Here are our top tips for al fresco dining this summer:

  • Think fruit, think colour. Shred apple or pear into your coleslaw and try grilled peaches for a fantastic salad crumbled with Yarg
  • If melting Yarg into barbecue burgers (and with its low melting point, why wouldn’t you?), thinly slice the cheese before you start and pop on top of meat for last minute or so.
  • Mash crumbled Nettled Yarg, baby broad beans (cooked and popped out of their skins),  a little yoghurt and a squeeze of lemon – spread onto bruschetta
  • Lemons studded with cloves works as a natural insect repellent
  • Sturdy fruit and hard cheese are the best picnic choices – Kern, apples, bread. Who needs more?

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British Cheese Awards success

We are delighted to report that all three of our cheeses have won top recognition at the British Cheese Awards 2017. Both our nettle and wild garlic Yargs came home with golds and we are delighted that our new cheese Kern was awarded a silver in the competitive British Export category. As always, all credit to the team!

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Great wins at the Devon County Show and Taste of the West!

The agricultural show season is underway, and that for us is always a bit of a thrill. We get to exhibit our cheeses, and in some cases, sell them too. Meeting customers face-to-face provides great feedback for us, as do the comments from judges up and down the country. News from the Devon County Show got things off to a very pleasing start with great wins for all three of our cheeses:

  • Hard pressed cheese other than Cheddar – 2nd Prize for Cornish Kern
  • Single speciality cheese- 2nd Prize for Cornish Yarg
  • Cheese with additives – 1st Prize for Garlic Yarg

Not an agricultural show but just as important, the Taste of the West Awards have just  given  us Gold for both Yarg and Kern this year.  Another lovely boost for our skilled cheesemakers.

Now we look forward to the Royal Cornwall Show in the second week of June,and the marvellous one day Stithians Show in July – see you there!

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Ever made a cheese soufflé? It’s easier than you think!


50g butter, melted
1 small onion
275ml/10fl oz whole milk
1 bay leaf
3 peppercorns
40g plain flour
150g Yarg
1 tsp English mustard
6 tbsp double cream
salt and freshly ground black pepper
3 large eggs
1 tablespoon of thyme leaves

Preheat oven to 200C/Gas 6. Brush butter into small ramekins, make discs of baking parchment to pop in the bottom, brush butter over the discs. Place on baking sheet. Put the onion into a saucepan with the milk, bay leaf and peppercorns. Heat gently for 5 minutes. Remove and set aside. Stir flour into the remaining melted butter, return to the heat and cook for a minute, stirring. Remove from heat. Strain the milk into a jug – measure 250ml of milk. Top up with fresh if necessary. Discard onion, bay and peppercorns. Add the milk to the flour and butter paste gradually to avoid lumps. Cook for 2 minutes, bringing to the boil, stirring constantly until the sauce becomes smooth and thick.

Add the Yarg and mustard and continue to cook for a further 1–2 minutes more until the cheese melts. Stir in the thyme and season to taste. Be plentiful. Cool the mixture for five minutes, then beat in the egg yolks one at a time until thoroughly mixed.Whisk the egg whites until stiff peaks are formed. Stir a tablespoon of whites into the cheese mixture quite rapidly to slacken the mix, then fold the rest in gently, trying to preserve as much volume as possible while ensuring the white is properly folded in. Spoon the soufflé mixture into the ramekins until it almost reaches the top. Bake in the centre of the oven for 15-20 minutes until very well risen and golden-brown on top.

Remove the tray from the oven and leave the soufflés to cool in their ramekins. When the soufflés are cold, release them from their ramekins with a knife and turn them into your hand. Place them in ovenproof  dishes upside down. Cover with cling film and chill in the fridge until needed. When ready to serve, preheat the oven to 200C/400F/Gas 6. Take the cling film off the souffles and sprinkle with Yarg. Spoon a tablespoon of cream over the top of each souffle. Place a sprig of thyme in the middle of each. Bake for 10 minutes until the soufflés are hot and the Yarg topping has melted. Serve immediately.

Tip: These are great with a little side salad of fresh leaves dressed with walnut
or hazelnut oil.

Recipe

Spring has sprung in Cornwall’s woodlands

We look forward to these few short weeks every year, when the ransom leaves – or wild garlic as they are more often known – spring into action in our woodlands. We start picking at the end of March and well into April to ensure we pick the greenest, healthiest and tastiest leave with which to wrap our truckles. The smell is heavenly – heady but never overpowering. The flavour they add to our Yargs is a gentle yet distinct one. Have you tried some yet?

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It’s all hands on deck for the full launch of Cornish Kern

We are excited about 2017. It is going to be the year in which many more of you can get your hands on our award winning new cheese Cornish Kern. Up until now, our stocks have been limited but we’ve been working hard and this spring should see a much wider availability. Hooray to all that!

When Lynher Dairies started making Cornish Yarg thirty years ago, not many across the Tamar had heard of it. Now of course, it’s a star of the artisanal British cheeseboard both at home and abroad, and it was from this standpoint that Lynher decided it was time to start developing a brand new cheese.

What’s now known as Cornish Kern is made in the same open vats as Yarg and, like Yarg, is pressed and brined. And there the similarity ends. Kern is coated in a protective black wax like rind and is matured for between 14 and 18 months, hence its longer journey to the marketplace. The resulting cheese is quite flaky and almost dry with a profound and nutty flavour. Deliberately quite different to the younger, curdier Yarg, Kern is more intense and what the World Cheese Award judges of 2016 deem worthy of the coveted ‘Supergold’  – in other words, one of the best 66 cheeses on the planet.

We can’t wait for you all to try it!

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How to cook with Yarg the chef’s way…

Yarg’s low melting point means it is a versatile ingredient – and we’re not just talking popping a slice onto a barbecue burger, delicious though that is. Our recipe pages are full of simple ideas but Yarg works in more challenging ideas too.

Top Cornish chefs (and plenty across the Tamar too) use Yarg in ways we would never have imagined. James Nathan of St Enodoc Hotel at Rock spent a day with us at the dairy to find out more about the science behind our cheesemaking, followed by a tasting session with owner Catherine Mead.

Have a look through our recipes page to find ideas from Ken Symons, Angela Hartnett, Neil Haydock and others. None of the dishes are out of reach to the amateur cook. If you come up with something of your own, let us know! You’ll find us on Facebook and @cornishyarg on Twitter.

Recipe

Cornish Yarg Fondue – meltingly delicious!

A New Year’s Eve recipe with a special Cornish feel. Serves 4 but easy to double up for larger parties. With thanks to Watergate Bay Hotel!

Ingredients

1 medium sized focaccia or something similar with an open texture.
100ml olive oil
Cornish sea salt to season
500g of grated Cornish Yarg (without rind)
½ pint of dry Cornish Orchards cider
1 tablespoon of cornflour
½ tablespoon of English mustard powder
Pinch of Cornish sea salt
300g sliced prosciutto or other thinly sliced cured meat

Method

Preheat your oven to 250oC.

Tear the focaccia into bite size pieces, place in a bowl and drizzle with the olive oil and season with a pinch of Cornish sea salt.

Arrange the focaccia on a baking sheet and cook in the oven for around 4 minutes to make the outside crisp and golden but leaving the centre still soft.

Remove from the oven, leave to cool on a rack and make the Yarg fondue.

In a medium sized saucepan bring the cyder to the boil, then simmer for 1 minute.

In a bowl toss the cheese, cornflour, mustard powder and salt together.

Pour the mixture into the simmering cider and stir until the cheese has all melted and the cornflour has thickened making the mix smooth.

Wrap the croutons in the cured ham, place the pan in the middle of the table, dip the focaccia in the warm fondue and enjoy!

Christmas

Roasted beetroot and Wild Garlic Yarg salad

Britain’s top chefs often reach for Yarg

Our thanks to the excellent Paul Bates of Oxbo Bankside for this delicious and easy salad (which we have rather simplified).

Small assorted cooked beetroot
1 pomegranate
100g Wild Garlic Yarg
3 dessertspoons pomegranate molasses
2 dessertspoons sherry vinegar
2 dessertspoons rape seed oil
75g of wild rocket and other baby leaves
50g baba ganoush (smoked aubergine and yogurt)
Salt and pepper

Method
Cut the cheese into 1cm dice – don’t remove the outer wild garlic leaves (this is part of the reason for using it!)
Mix pomegranate molasses, vinegar and oil to form a dressing
Remove the pomegranate from the skin, retain the seeds
Cut the beetroot into wedges and cubes, toss in the dressing, season with salt and pepper, place on the plate, dot dressing on the plate, add baba ganoush, cheese, pomegranate and leaves.

Enjoy!

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Celebrate Spring with us, it’s been a long time coming

Our award winning Wild Garlic Yarg is wrapped in the vibrant ransom leaves that blanket the hidden Cornish woodlands each Spring.

A fresh, light and oh so pretty cheese, it is a great choice for pride of place on an Easter cheeseboard.

Leave room for a truckle of our nettle wrapped Cornish Yarg too! It’s made to the same recipe but has an entirely different flavour – lemony and crumbly with a hint of mushroom. It’s all down to the leaves (which we shall soon be picking in their thousands from our secret spots).

Isn’t nature clever?

Order a truckle for £19.95 by Wednesday 28th March for cheese in time for Easter

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Hot Cross Buns – make them cheesy this Easter

Add crumbled Yarg to your next bun bake – it’s a master touch!

Yarg has a low melting point so is the ideal cheese to crumble into bread, scone and biscuit doughs. Traditionalists, look the other way please, because this Easter, we’ll be eschewing the fruit and spices and adding  Cornish Yarg and Parmesan to our Hot Cross Buns. Here’s how…

  • 700g strong bread flour, plus extra 5 tbsp for crosses and dusting
  • 3 x 7g sachets fast-action dried yeast
  • 500ml warm whole milk
  • 140g Cornish Yarg, well crumbled
  • 5 tsps Parmesan
  1. Mix flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre, pour in milk, mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size.
  2. Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
  3. Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Bake for 20-25 mins until golden.

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Who do you love enough?

January is all about making heart-shaped Yargs for Valentine’s Day here at the dairy. Each heart takes 5-6 weeks to mature so we have to start thinking romantically much earlier than the rest  – but time is fast running out even for you. Last orders by Feb 11th please (but maybe don’t leave it that long…). Visit our shop page to secure your heart’s desire!

 

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Kern wins the highest accolade of all – Supreme Champion at World Cheese Awards

Lynher Dairies is beyond proud to announce that Kern has been crowned Supreme Champion at 2017’s World Cheese Awards. Chosen from hundreds of superb cheeses from around the globe, the panel of internationally renowned judges deemed Kern the very best.

The awards, held at Tobacco Dock in London, consisted of over 3,000 cheese entries from 35 countries. There were 250 judges, with a Super Jury of experts deciding on a top 16. Judge Cathy Strange, cheese buyer at Whole Food Markets,  called our black-waxed Kern ‘visually stunning, with the complexity coming at you in layers and layers.”

Dairy owner Catherine Mead says “This amazing achievement belongs to the whole Lynher team. We are a small Cornish dairy, sole producers of the iconic leaf-wrapped Yarg. A few years ago, we put considerable talent and investment into creating a new cheese to make best use of our equipment and skill, and Kern was born. But without Yarg, it wouldn’t even exist so we’re celebrating right across the board here!”

Kern’s rise to fame is not entirely out of the blue. Within 18 months (even before it had a name) Kern had won Best English Cheese at the British Cheese Awards, and in 2016, it gained a coveted Supergold at the International Cheese Awards. It has been a star from the off.

Dairy director Dane Hopkins says “People often ask me what other cheese Kern is like, but but Kern is Kern. It has a uniqueness, which was recognised by the judges. It really is  worthy of this huge title – well done, team!”

Dane’s tasting notes: 

‘Kern is a hard pressed cheese with a smooth, salt crystal texture that melts away on the palette. Flavours full of alpine savoury notes up front, followed by  sweeter, caramelised notes towards the end, giving you a long finish in the mouth’. 

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Yarg and Pumpkin Soup

 

  • Preheat oven to 350°. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.

  • Place pumpkin in a roasting pan, rub with butter. Sprinkle inside with ground fennel seeds and a little cayenne. Season lightly with salt and pepper. Add a handful of crumbled Yarg, breadcrumbs, garlic, and bay leaves. Pour in vegetable stock to come within 3″ of the pumpkin’s rim. Cover with lid.

  • Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more (depending on size of pumpkin).

  • Discard bay leaves. Season soup to taste with salt and pepper. To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin into each bowl and ladle stock over. Garnish with parsley.

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