Featured Product – Cornish Yarg

Invented in 1984 by Alan Gray (Yarg is Gray spelt backwards) and based on a seventeenth century recipe he found in an attic referring to a nettle wrapped cheese.

This cheese won 2 Golds in this year’s British Cheese Awards (2018).

Cornish Yarg is all about the nettles! This semi-hard cheese is based on a Caerphilly recipe, wrapped in stinging edible nettles that are collected from the Cornish countryside. The leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible wrap imparts a delicate, mushroomy taste and develops its unique bloomy white appearance. The leaves with the mould give the appearance of a delicate lace, which is why you’ll find this cheese is quite often used as part of a wedding tower.

Once matured, nettled Yarg is fresh, delicate, lemony and creamy under its beautiful rind, with an irresistible crumble in the core.

Milk:Pasteurised cow

Country:England

Region:Cornwall

Producer:Lynher Dairies

Rennet:Vegetarian

Type:   Semi-hard, artisan

Size:  Approx. 3kg wheel

Maturation:5 weeks

Texture:Creamy, crumbly

Beverage pairings: Milder, lighter reds and whites such as a sauvignon blanc or pinot noir

Condiment pairings: Apple chutney

 

Cornish Yarg