This Garlic Yarg from Lynher Dairies in Ponsanooth Cornwall is made to the same recipe as traditonal Yarg with the only difference being that instead of wrapped in nettles it is wrapped in wild garlic leaves.
Foraging in far flung places as untouched by humans as possible, the skilled leaf-picking team select only the best pungent leaves to encase the cheese. The team look for vibrant green leaves which are not torn or trodden on and of the right size – if the leaves are too small the tight, concentric circles needed to wrap the cheese are almost impossible to achieve. All of this means that the pickers have a very small time frame in which to collect the leaves, usually from mid-March to the end of April.
The wild leaves impart a gentle garlicky flavour into the cheese and their moisture also results in a slightly firmer texture than traditional Yarg. It is delicate and fresh with a lovely subtle creaminess that perfectly embodies this time of year. Try it as a twist to traditional cheese scones or it is equally delicious as part of a cheeseboard.