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There are around 60 varieties of cheese produced in Cornwall but it is Cornish Yarg that is best known. The recipe is said to date back to the 13th century but was revived in the 1960s by Allan and Jenny Gray. Interesting, the couple used their own name spelt backwards, so “Gray” became “Yarg”.
Yarg is a semi-hard cow's milk cheese often likened to Caerphilly. It is creamy and slightly crumbly in the core. One distinctive feature is the nettle leaves the cheese is wrapped in which form an edible rind. Apparently, the stings are removed by freezing the leaves first. Another version of the cheese is Wild Garlic Yarg which is covered with wild garlic leaves. Today, despite being exported throughout the world, Yarg is exclusively produced by Lynher Dairies near Truro.
Gold – British Cheese Awards 2017
Gold – British Cheese Awards 2016
Gold – Great Taste Awards 2016
Best English Cheese – International Cheese Awards 2012
The cream tea is such a British institution loved everywhere in the UK, and particularly in the South West. The premise is simple: slice a fresh scone in half, spread on a good helping of strawberry jam and then add a generous dollop of clotted cream. All this is helped on its way with a refreshing pot of tea. There is little to distinguish the Devon and Cornish versions, but to those in the know, getting it wrong is almost sacrilege. In Cornwall, the jam is applied first and then the cream, whilst in Devon it is the reverse.
Boddington’s have been growing strawberries in Mevagissey since the 1940’s. As well as the fresh fruit, they make quality preserves in small batches, by hand, on the family farm in the village. They use a traditional open pan cooking method and a farmhouse recipe, without using artificial preservatives, colourings, flavourings, or setting agents. Their strawberry jam is just perfect for that cream tea!