With low melting points, Cornish Yarg and Vintage Stithians are great choices when it comes to baking with cheese. Cornish Kern is a harder cheese with a higher melting point but equally rewarding, as proved by its starring role in a soda bread recipe in 2020’s Great British Bake Off.
Try scones, soufflés or crumbling our cheeses into short pastry. When incorporated into the baking process, Yarg’s rind is best seen as ‘cook’s treat’ but the rind is excellent when the cheese is used as a sprinkling – a good example being the leaves on Wild Garlic Yarg when used as a topping onto home-made pizza.
CORNISH YARG SCONES
500g self raising flour
pinch of salt
200g grated Cornish Kern plus 50g for topping
bunch of fresh parsley
bunch of fresh chives
1 egg, beaten
1 jar of onion chutney
Preparation time : 10 minutes
Cooking time : 20 minutes
Makes : 12
1. Preheat your oven to 200°c fan. Dice the butter and place in a large bowl. Using your hands combine the butter with the flour and salt until a bread-crumb consistency forms.
2. Grate the Kern and finely chop the parsley and chives. Add 200g of the Kern and chopped herbs to the breadcrumb mix and gently combine. Add the milk and using a spatula keep folding the mixture being careful not to overwork it.
3. When it forms a large dough ball, tip out onto a well-floured work surface and flour the top of the mix before pressing down with your hands to flatten it to a sheet the same thickness as your chosen cutter.
4. Cut out 12 large scones and place onto a paper-lined baking tray with enough room for rising. Brush the tops with an egg wash and top with the remaining grated Kern.
5. Cook for approximately 20 mins until golden brown. Remove from the oven and allow to cool. Slice and top each half with a layer of delicious Cornish chutney and a slice of Cornish Yarg.