Crumble some Yarg into your salads this spring…

Try Yarg in these salad combinations:

Beetroot and fig

Cauliflower florets (blanched) with walnuts

Griddled chicken and thyme

Orzo, pine nuts and cherry tomato

Or make a Cornish Yarg dressing (in a mixing bowl place an egg, lemon juice, anchovy, yarg and vinegar and using a hand blender, slowly add enough olive oil to form a thick dressing).

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

Hot Cross Buns – make them cheesy this Easter

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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Welsh Rarebit

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30g butter

30g plain flour

½ pint of stout

300g Wild Garlic Yarg grated

1tsp Dijon mustard

Generous amount of Worcester sauce

Melt butter in a saucepan, stir in flour and cook through. Gradually add the stout whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge

Spread thickly over sliced sourdough and place under a hot grill until it is golden and bubbly.

Recipe

Croque Monsieur with Cornish Yarg

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Makes 4

30g butter

30g plain flour

⅔ pint of milk

300g Cornish garlic yarg grated

1tsb Dijon mustard

Sourdough bread

Ham

Whole grain mustard

 

Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge

Butter the sourdough on both sides. Spread the cold cheese sauce over one side of the bread, layer the ham on top, spread with whole grain mustard, grate on a little extra Yarg and close with the other half of bread.

Preheat the oven to 200 and bake for 10-15 minutes until the sauce is golden and bubbly!

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Simple grilled cheese

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All you need for this winning winter warmer is some good sourdough bread, butter, Yarg (try both the nettled and the Wild Garlic) and a sprig of thyme or sage.

Put a frying pan on medium low heat.

Butter two slices of sourdough on both sides. Generously sandwich grated Yarg between and press.

Add butter, a splash of oil and the thyme to the pan.

Put the sandwich in the pan and fry until golden brown on both sides and the cheese is melted in the middle.

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Perfect chutney for a Yarg sandwich

Easy apple chutney1kg apple, peeled cored and chopped

1kg shallots, coarse dice

2 bulb garlic, cloves peeled and halved

1kg fresh tomatoes quartered

400g raisins

600ml cider vinegar

500g dark brown sugar

Spice bag should be tied in muslin cloth

Ginger 2 thumb sized pieces

10 cloves

2tsp black peppercorns

2tsp coriander

Take a large stainless heavy bottomed saucepan. Add all the ingredients and slowly bring to a simmer stirring from time to time.
Simmer for 2-3 hours to achieve a chutney like consistency. (A good test is you should be able to draw a spoon through and see the base of the pan).
Transfer into sterilised jars.
Store in the fridge for at least two weeks to mature before enjoying with Yarg and home baked bread.

Recipe

Simple but satisfying macaroni cheese

simple but satisfying mac 'n Yarg

You probably don’t need a recipe to make macaroni cheese, but our Wild Garlic Yarg adds a subtle garlicky hint that makes it a great choice.

Serves 4
300g macaroni
30g butter
30g plain flour
⅔ pint of milk
300g Wild Garlic Yarg grated
1tsb Dijon mustard

Bring a large pan of heavily salted water (think salty as the sea) to the boil, drop in macaroni and a splash of oil, stir occasionally to prevent sticking. Cook to al dente.

Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Stir this into the macaroni.

Recipe

2016 shone brightly for Lynher Dairies

Well, that’s almost it for another year – time to tuck the last batch of new cheeses into their Christmas dormitories and put our feet up whilst nature does all the work.

2016 has been something of a golden year for us so here are just some of our baubles…

Our new cheese Cornish Kern won a much coveted Super Gold at the World Cheese Awards in Spain, making it one of the top 66 cheeses in the world (it also gained a Gold, let’s not be too blasé about that!)

Cornish Yarg and Wild Garlic Yarg both gained Golds at the British Cheese Awards. Then there was the Gold Champion Award for Wild Garlic at the Great Yorkshire Show. Not to be outdone, Cornish Yarg then earned the accolade of three Gold stars at the Great Taste Awards – and you can’t do better than that!

So, glittering prizes all round for our cheeses but in case it goes to their heads, we should point out that they wouldn’t even exist without our stellar team of cheesemakers – well done team, and enjoy the brief rest, there is work to be done in 2017!

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