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!)

Recipe

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!

Recipe

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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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,” says dairy owner Catherine Mead.

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.

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

.https://www.theparliamentaryreview.co.uk/editions/manufacturing-services/food-and-drink

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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!

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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!

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