Wild Garlic Yarg from Lynher Dairies is a holder of a coveted Supergold at the World Cheese Awards, making it one of the judges’ top seventy cheeses in the world! It bursts with natural goodness. Made from creamy grass-rich milk and wrapped in the aromatic Allium ursinum leaves that arrive in the Cornish woodlands each spring, we say it whispers rather than shouts its name. Six weeks or so after wrapping, the ribbon-like leaves have darkened in colour. Wild garlic, or ramsons as they are often known, impart a gentle garlicky flavour as the rind develops. ¬†They also help the cheese mature, creating a slightly firmer texture than the crumbly nettled Yarg .It’s hard to believe but both Yargs are made in exactly the same way, until it comes to painting on the leaves. The striking difference in taste and texture is all down to nature.

Wild garlic Yarg, both cut and uncut, to show texture.

Wild Garlic leaves turn a darker green as the cheese matures


Wrap in wax paper, store below 8 degrees, serve at room temperature. Wild Garlic Yarg from Lynher Dairies is suitable for vegetarians.

A whole wild garlic Yarg in a nest of waxed paper as if unwrapped for a picnic


Gold – British Cheese Awards 2019

Bronze – World Cheese Awards 2019

Silver – British Cheese Awards 2018

Double Silver  РSouth West Cheese Awards 2018