Cornish Yarg is a nettle wrapped semi hard cheese made from grass rich Cornish milk. Tangy under its natural rind and slightly crumbly in the core, it consistently wins top international awards.
Cornish Yarg
Price range: £5.60 through £11.20
Description
Cornish Yarg is covered in a nettle rind, with a medium firm body and fairly open texture. The cheese is creamy under the crust, yet firm and slightly crumbly in the centre. Full of flavour, Cornish Yarg is buttery, creamy and slightly sharp. It is an outstanding semi hard cheese made better for its unique rind. 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. Once matured, nettled Yarg is fresh, lemony and creamy under its beautiful rind, with an irresistible crumble in the core.
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards! He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984, the cheese was originally made by the Horrell family in a little village called Rilla Mill about 2 miles from the Lynher Dairies farm. Catherine Mead joined the Lynher Dairies team in the 1990s and led the growth in the early 2000s until they outgrew their first dairy and moved production to a purpose-built dairy near Truro.
The cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles that are completely edible. Nettle wrapped cheese goes back centuries, but the ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. They are not always easy to find but Lynher Dairies have their top-secret locations in the local Cornish countryside that they hand-pick them from and a team of nettlers apply the leaves once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that create dusting of bloomy white moulds across their leafy, edible rinds.
The Yarg is turned by hand every other day and takes six weeks from field to being sold. It’s described as having a fresh mushroomy taste with an irresistible crumble in the core. It’s a household name on the cheese counter these days and to make it even more special, it can only be made in Cornwall by Lynher Diaries themselves.
Vegetarian. Pasteurised cows milk.
Additional information
| Weight | 200g, 400g |
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