Cornish Yarg
Made by Catherine Mead of Lynher Dairies, traditional nettle-wrapped Cornish Yarg is a semi-hard cheese, creamy under its natural rind and slightly crumbly in the core. Made using pasteurised cow's milk, after pressing and brining, the cheese is coated by nettles by hand and left for maturation for five weeks.
Cornish Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray, who found a seventeenth-century recipe and decided to give it a go. Yarg comes from the backward spelling of his name.
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