Our nettle covered traditional Yarg has been in production for thirty years but we didn’t start wrapping cheese in Wild Garlic leaves until about ten years ago. In 2017, our new cheese, Kern, which is made to a different recipe and is longer maturing with a black waxy rind, won Supreme Champion at the World Cheese Awards. This glittering prize secured our position as one of the top artisan cheese producers in the world, if you’ll forgive the brag!
We are a small team of about 30 people, from cheesemakers to nettlers and packers, most of us from the immediate rural catchment area around our dairy.
Lynher Dairies is a community – some of our team members have been with us for fifteen years, and many more for ten. We support one another, take a whole team approach and respect flexible working, with individual aims and ambitions high on our agenda.
We are active beyond the Lynher community too, and show commitment to the wider food sector in many ways. Catherine Mead is vice chair of the SCA (Specialist Cheese Association) and chair of Jamie Oliver’s Fifteen Cornwall. Lynher Dairies is a member of Cornwall Food and Drink, Dairy UK, and a sponsor of the UK Cheese Guild and the new Academy of Cheese. Dane Hopkins, Dairy Director, sits on the Food Advisory Board of Duchy College.
We process two and a half million litres of carefully selected Cornish milk, hand pick three tonnes of nettle and wild garlic leaves and produces more than 250 tonnes of cheese a year. By industry standards, that puts Lynher in the small-scale dairy bracket but at the same time, we are a large employer in a rural area. Our responsibility as such is proven by the majority of our employees coming from dairy’s immediate catchment area of Falmouth, Stithians, and the Camborne/Pool area.
Yarg is a multi award winning British cheese wrapped in nettle or wild garlic leaves, hand made in open vats by the small team at Lynher Dairies in mid Cornwall.
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