Good idea about making and selling Clotted Cream. I wish you every success. Yarg is based, I believe, on a 13th century recipe with a few modern twists.
I don't actuially know of any cheesemakers but I believe you can buy Yarg online. Not sure if they ship to Europe though.

I'm very glad to think that my recipes are helpful to a homesick student. Bet you're really popular when you make pasties!

Dear Barb,
I do hope that your pasty making goes well. They do take a little bit of practise but you'll soon get the hang of it. Hope you enjoy them!!

Hi Connie

I found you whilst searching for Clotted cream recipes. I want to start making it here in Switzerland to sell from our Cheese Club. regarding cheese, we have some Cornish Yarg at the moment and I understand it is a fairly new cheese. What would you say is the most traditional Cornish cheese or can you recommend any good farmhouse cheese makers?

many thanks

Mike Jones
Flumserberg
Switzerland

Hello Connie,my name is Barbara and I now live in the Bahamas.
My brother Douglas,passed away a year ago, he used to make Cornish Pasties for us when we all lived in South Africa.I used to watch him make these but never got the recipe from him,so you can imagine my joy when I came across your page!!I cannot wait to try this out on my family!!I have made pies with bought pasty but not the same as a Cornish Pasty.
I do not think that he used the swede.
Many Thanks and a Happy New Year to you.
Regards Barb

I'm from Nancledra in Cornwall but now at Uni in Aberystwyth, Wales. This site is a lifesaver as I forgot to pack my recipe book and have wantes to make a Traditional Cornish Dish on the days I've been homesick.

Dear Pam,
So glad to hear that you liked the saffron cake and I hope you enjoyed your holiday!
Have you made the cake yet?

Dear Alison,
Lovely to hear that you are keeping up the old ways and the language!I have to admit that (not being much of a fish lover)I have never made Star-Gazey pie although my grandmother did. She used to buy pilchards by the barrel (they were so cheap).I've heard so many stories about the pie being based on navigation and looking at the stars from ships etc but the most convincing explanation I think is that all the flavour is in the heads thus the fish are put whole in the pie in an upright position so all the goodness will run down into the dish.You are right though, I must put the recipe up along with yeast buns. We always make something we call "Powder Buns" that do not contain yeast.

Deth da Connie, Fatel y genys?
Looking for Easter recipes came across your site- being Cornish thought twas interesting. The recipes are the good old ones which me Nan and me Mother made. You'm missing Stargazey pie - a fish pie with the heads poking out through the pastry, Under Roast and yeast buns (every Cornish woman knows how to make them).

It's nice to see the old Cornish ways still going strong.

I loved your recipes,
Mur ras!

Alison
Fraddon,
St.Columb Major.
Cornwall.

Onen Hag Oll!!

Whilst holidaying in Truro we tried Saffron cake and loved it.I now have the recipe thanks to CONNIE and look forward to making same .Will let you know outcome at later date.Thank you. Pam