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Cornish Yarg
Photo Credit: Lynher Dairies Cheese Company Ltd

Cornish Yarg

Cornish Yarg is supposed to have been discovered by cheese-making couple, Allan and Jenny Gray from a 13th century recipe. Its unusual name is simply the couple's surname spelled backwards.

It is a vegetarian, semi-hard cheese made from pasteurised milk of Friesian cows, by Lynher Dairies Cheese Company near Truro. Cornish Yarg adopts the Wensleydale style recipe but differs in many ways from a traditional Wensleydale. The hand-made cheese is wrapped in stinging nettle leaves, brined for 18 hours, then dried for 2 days and allowed to age for about 6 weeks before being sold in the market. The cheese is sold still wrapped in the leaves, under which the natural rind of the cheese is green with grey, white or green mould. The pale yellow cheese beneath the crust is creamy under its natural rind and slightly crumbly in the core. The crust is edible. The cheese has a slightly delicate, creamy lemony flavour with hints of mushroom. A variant, wrapped in wild garlic leaves is also available.

The tangy taste of the cheese goes well with a Domaine Du Grand Chemin, Burgundy or Mature Red Bordeaux.

This artisan cheese is a celebrated gold medal winner at the 2014 World Cheese awards.

  • Made from pasteurized cow's milk
  • Country of origin: United Kingdom
  • Region: Cornwall
  • Family: Cornish
  • Type: semi-hard, artisan
  • Texture: creamy and crumbly
  • Rind: leaf wrapped
  • Colour: cream
  • Flavour: citrusy, lemony, mushroomy, tangy
  • Aroma: fruity, grassy, mushroom
  • Vegetarian: yes
  • Producers: Lynher Dairies

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