Named after our local village and affectionately known in the dairy as Naked Yarg, Stithians came about out of sheer curiosity. If Yarg is all about the leaves, then Stithians cheese is all about the lack of them. What would happen if we didn’t wrap this batch in leaves but left it to mature just as it is when it comes out of the brine, we wondered? The answer turned out to be delicious.
It has a rich, creamy rounded flavour with a characteristic clean tang. Showing off an array of wild mould, just as nature intended, it produces a rind which can vary in colour from a creamy yellow when young to a pinkish bloom if the cheese is left for longer. Every June, we make that little bit more to sell at the locally famous Stithians Show in July – one of the largest one-day agricultural shows in the country. Not surprisingly, we always sell right out which led us to include it on our online shop.
Wrap your Stithians cheese or Naked Yarg (we don’t mind what you call it as long as you enjoy it!) in wax paper, store below 8 degrees, serve at room temperature. Not suitable for vegetarians.
(If you are wondering why we don’t list its awards here as we do with our other cheeses, it’s because we haven’t yet entered it into any!)