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If Yarg is all about the leaves, then Stithians is all about the lack of them.
Named after the village of Stithians, this cheese came about out of sheer curiosity. What would happen if this batch wasn't wrapped in leaves but left to mature just as it is when it comes out of the brine? The answer turned out to be delicious. Now using a developed recipe, Stithians has a rich, creamy rounded flavour with a characteristic clean tang. Showing off an array of wild mould, just as nature intended, it produces a rind which can vary in colour from a creamy yellow when young to a pinkish bloom if the cheese is left for longer.