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, we wondered? The answer turned out to be deliciously creamy, fresh and just a little lemony.
Showing off an array of wild mould, just as nature intended, it produces a rind which can vary in colour from a light yellow when young to a pinkish bloom if the cheese is left for longer. Every now and again, we leave a batch to mature for more than 12 months – the tang intensifies, the flavour is more robust and the texture becomes flinty to the cut. Our Vintage Stithians is a popular choice for chefs and for those who prefer stronger cheeses.
Wrap your Stithians cheese 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!