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Cornish Yarg

Cornish Yarg
Flickr / Tristan Ferne / CC BY 2.0
  • Made from pasteurized cow's milk

  • Country of origin: England

  • Region: Cornwall

  • Family: Cornish

  • Type: semi-hard, artisan

  • Texture: creamy and crumbly

  • Rind: leaf wrapped

  • Colour: cream

  • Flavour: lemony, mushroomy

  • Aroma: grassy, mushroom

  • Vegetarian: yes

  • Producers: Lynher Dairies

  • Synonyms: Nettled Yarg

Made by Catherine Mead of Lynher Dairies traditional nettle wrapped Yarg is a semi-hard cheese, creamy under its natural rind and slightly crumbly in the core. Made using pasteurised cows' milk the cheese is hand painted with nettle leaves and left to mature for 5 weeks.

Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth-century recipe in an attic and decided to give it a go. Yarg comes from the backward spelling of his name.

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