Hand made from grass rich milk, Yarg has a distinct flavour and low melting point which makes it an excellent cheese to cook with. Great with a good pinot noir or a zippy Loire sauvignon, our nettled and wild garlic Yargs have found their way to regular appearances on some of Britain’s top cheeseboards, including Tom Kitchin’s The Kitchin in Edinburgh, Jamie Oliver’s Fifteen, and Rick Stein’s Seafood Restaurant. Dhruv Baker likes his with quinoa, heritage tomatoes, lemon juice, artichokes in olive oil…and then more olive oil.