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 thousands of 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.
Fileds around the dairy burst with new grass growth too, giving our carefully selected local herds a great start to the seasonal year.
And as for us humans and our munching habits? Think nettled Yarg and walnut bread, Wild Garlic Yarg with oatcakes and a crunchy apple or cube some into a green salad. If you’re flipping burgers, pop a slice of Yarg onto the chargrilled top of one – as soon as it starts to melt, cap it with a floury bap, reverse it to toast the bread, on goes the relish, et voilà! If that doesn’t get you all eating outside, what will?
Here’s to renewal, warmth and lots of fresh air!
Here’s one of our favourite culinary ways to celebrate the change of season – Sam’s famous chutney recipe!
Back to work, school, real life – it’s a drag after all that relaxed outdoor living. Experts say you can keep the holiday feeling going by employing the same habits you enjoyed over the summer. If you are anything like us, that means simple, good food with little or no preparation. Think picnic. Apple, Yarg, a chunk of good bread – job done (oh, and young children love to boast that they eat nettles for lunch!)