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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Lynher Dairies gets parliamentary seal of approval

We are delighted to announce we have been chosen to appear in this year’s Parliamentary Review – a document that looks back on the year in industry and Westminster. The main aim of the Review is to showcase best practice as a learning tool to the public and private sector, so it is a real honour to be selected.

The Parliamentary Review is sent to over half a million leading policymakers, the articles within acting as both a blueprint for success and a template for reform.

Director Daniel Yossman says “It’s always a real joy to hear from policymakers who tell me that something they have read in the Review has had an effect on their thinking.”

If you would like to read Lynher’s story, click the link below!


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Kern – a Great British Cheese

Forget the maturing rooms, we’re going to have to build another extension just to house Kern’s awards, the way our new cheese is going!

This time, Kern has been voted Best Cheese at the Great British Food Awards, which has rather a good ring to it, we think.

Judged by top chef Dan Doherty, Kern won for its distinct, mature flavour and texture. Dan ‘loved the crystals’, which will only  really make sense when you try it!

Thank you, Dan – the award is a true testament to our cheesemakers’ skill and knowledge and we are delighted.

….and there is more good news from the Global Cheese Awards 2017 – Kern has won the top position with a gold in the Single Speciality Cheese category.

What a year, what a cheese!


A promising update on the Great British Cheese Awards!

The votes have now been counted in the Great British Cheese Awards 2017 (there were over 9,000 votes) and we’re delighted to announce that our nettled Yarg has reached the specialist judging stage, and is in the finals.

In fact, it received the highest votes in its category so we now go through to the People’s Choice round…

Watch this space!



The camera never lies – Yarg really IS that pretty!

You know what it’s like – new parents can barely take their eyes off their newborn babes, believing their creation to be the most beautiful the world has ever seen. Well, we feel a bit like this about our Yargs.

We oughtn’t to take all the credit, however. Leaf wrapped and left to mature, nature is the true artist.

See if you agree by following us on Instagram @cornish.yarg – we might be better cheesemakers than photographers but our cheeses do make it rather easy for us. We look forward to seeing your good-enough-to-eat pics too!


Kern wins a major trophy at International Cheese Awards

Our new cheese Kern has just won Best British Cheese for Export at the International Cheese Awards 2017 – fantastic news for our team, and also for all those cheese connoisseurs who enjoy it in the US and Australia.

It has also won a Gold in the Specialist Cheese category, very pleasing news all round.

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Please vote for us!

Cornish Yarg has reached the shortlist in the Best Hard Cheese category for the Great British Cheese Awards – how much further we get is up to you!

These awards, in conjunction with Peter’s Yard, set out to recognise, celebrate and reward the best of British cheese produced and distributed by independent cheesemakers and retailers.  Yarg was amongst those shortlisted to receive the most nominations from the general public, which is something to be proud of in itself but it would be great to win, wouldn’t it?


Voting closes on August 12. Thank you!



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!


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!


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.


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!


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


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!


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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