Product DetailsLocationWild Garlic Yarg is produced by Lynher Dairies in Cornwall, United Kingdom — the same dairy that makes the classic Cornish Yarg. The wild garlic leaves used to wrap the cheese are foraged from local Cornish woodlands each spring.TastingWild Garlic Yarg offers a delicate, fresh and gently herbal character. Just under the leaf-wrapped rind the texture is soft and creamy; toward the centre it becomes more open and slightly crumbly. The flavour profile is lactic and buttery with subtle citrus or lemony notes, and a gentle wild-garlic infusion — strongest near the rind — adding a mild garlicky, herbaceous nuance without overpowering the cheese.PairingThis cheese pairs wonderfully with a medium cider or a light-to-medium white wine (for example, something slightly fruity or acidic that complements its freshness). It also works beautifully with fresh spring produce — think crisp bread or crackers, simple salads, pickles or fresh vegetables — letting its gentle garlic-herby character shine without overwhelming.RecipeSlice or crumble Wild Garlic Yarg onto crusty bread or crackers, perhaps topped with thin slices of apple or pear and a drizzle of honey for a rustic, elegant snack.Gently melt it into scrambled eggs or an omelette — the subtle garlic-herb flavour gives an aromatic lift to a simple breakfast.Add thin slices to a spring salad with mixed greens, radish, and a light vinaigrette: the creaminess and herbal note of the cheese work beautifully with fresh, crisp vegetables.Extra Information – Region: Cornwall, England, UK – Milk: Cow’s (pasteurised) – Suitable for pregnant women: Yes (made from pasteurised milk) – Vegetarian: Yes (uses vegetarian rennet) – Style: Semi-hard (“semi-hard to firm”), leaf-wrapped, farm-style cheese. The wild garlic leaves give a slightly firmer texture than the nettle-wrapped version. – Storage and Serve: Keep refrigerated (below about 8 °C). Remove from fridge shortly before serving to allow flavours and texture to soften a bit; wrap in wax or greaseproof paper for storage. Once cut, eat within ~10 days; whole wheels roughly keep for 6 weeks from dispatch if stored properly.Ingredients Pasteurised cow’s milk, salt, starter culture, vegetarian rennet, wild garlic leaves.Allergens Milk
