Wild Garlic Yarg from Lynher Dairies is a holder of a coveted Supergold at the World Cheese Awards, which means the judges  considered it one of the top seventy cheeses in the world. It bursts with natural goodness. We pick the aromatic Allium ursinum leaves that arrive in the Cornish woodlands each spring by hand but we keep the locations near our dairy a secret!

We make it from creamy grass-rich milk from local farms by milling the curd and packing it into moulds which are pressed overnight. Once we release the truckles, they bob in a briny bath for 24 hours before our ‘nettlers’ wrap them. Six weeks later, the leaves have helped to create a slightly firmer texture than the crumbly nettled Yarg .By this time, they have darkened in colour and impart a gentle garlicky flavour. We like to say Wild Garlic Yarg whispers rather than shouts its name. 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.

The 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  – South West Cheese Awards 2018