It’s worth breathing deeply through your nose if you are venturing into a Cornish woodland in late March or early April. The first shoots of pungent wild garlic begin to show themselves  – soft, slightly curled green leaves poking through the leaf mulch. Their progress is remarkable – from baby leaf to mature, flowering clump in a matter of weeks. Once the flowers arrive, the leaves are no good for our cheesemaking but nor are the very young leaves useful to us. We have to forage at exactly the right time to ensure we have enough supply to see us through a Wild Garlic Yarg cheesemaking year. We are talking tonnes!  Our pickers are experts and know how to make the most of the short season. After that, it’s a question of wrapping them carefully and freezing them as soon as possible.

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