Cornish Yarg
Cornish Yarg is a semi-hard cow's milk cheese that originates from Cornwall, United Kingdom. The cheese is unique for its characteristic grey rind, which is formed by wrapping the cheese in nettle leaves prior to the aging process.
History[edit | edit source]
Cornish Yarg was first produced in the early 1980s by a farmer named Alan Gray. The name "Yarg" is simply "Gray" spelled backwards. Gray discovered a 1615 recipe for the cheese in his attic, and decided to recreate it. The cheese quickly gained popularity for its unique flavor and appearance.
Production[edit | edit source]
Cornish Yarg is made from pasteurized cow's milk, sourced from local farms in Cornwall. The milk is heated and combined with a starter culture and rennet, which causes the milk to curdle. The curds are then cut, drained, and pressed into molds. The cheese is then wrapped in nettle leaves, which are carefully brushed onto the cheese by hand. The leaves are harvested from local farms and are applied while they are still fresh. The cheese is then aged for a period of 3-5 weeks.
Characteristics[edit | edit source]
Cornish Yarg is a semi-hard cheese with a creamy, slightly crumbly texture. It has a mild, tangy flavor with a slight mushroomy note from the nettle leaves. The cheese is typically sold in wheels, with the nettle leaves forming a distinctive grey-green rind. The rind is edible, but is often removed prior to eating.
Serving[edit | edit source]
Cornish Yarg is a versatile cheese that can be used in a variety of dishes. It can be served on a cheese board, used in cooking, or enjoyed on its own. It pairs well with a variety of wines, particularly those from the Cornwall region.
See Also[edit | edit source]
| Types |  | |
|---|---|---|
| Animal milk | ||
| Miscellaneous | ||
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