About Cornish Yarg
Cornish Yarg is a semi-hard vegetarian cow’s milk cheese made in Cornwall, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture is creamy and soft immediately under the coating with a crumbly texture in the middle. This makes the cheese tangy under its natural rind and slightly crumbly in the core. Over the years Cornish Yarg cheese has consistently won top international awards. We are very proud to stock this eclectic cheese from Truro in the South-West of England.
Serving Cornish Yarg
Yarg is so versatile! Why not try it as an enhancement to a chargrilled burger in a soft bap with relish? Maybe Try toasting a slice of sourdough on the barbecue, and crumble on the Yarg before melting? Dreamy. Chop Yarg into cubes and add walnuts, apple, green leaves and a light dressing for a stylish salad. Or take a little sliced salami, add Cornish Yarg, red onion marmalade and baby leaf sandwich and add to a Foccacia, Yarg also makes a great filling to a cheese and onion tart or in other baking.
Cornish Yarg is made using pasteurised cow’s milk sourced from neighbouring farms. After pressing and brining, nettles are painted on by hand. The application of nettles therefore changes the acidity on the outside of the cheese. Likewise, this affects the manner in which the curd breaks down and matures. Additionally, the leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible wrap, therefore, imparts a delicate, mushroomy taste and develops its unique bloomy white appearance.
Cornish Yarg History
The cheese is produced at Lynher Dairies on Pengreep Farm near Truro, by Catherine Mead, Dane Hopkins and their team. “Yarg” is simply “Gray” spelt backwards. It is named after Alan and Jenny Gray who found a 1615 recipe by Gervase Markham for a nettle-wrapped semi-hard cheese in their attic. The original recipe is thought to date back to the 13th century.
In 1984, the Grays sold the recipe for Cornish Yarg to Michael and Margaret Horrell, farmers wanting to diversify into cheesemaking. Consequently, Mead began working with the Horrells, helping to develop the business. In addition, she built a second dairy on Pengreep Farm in 2001 and in 2006 when the Horrells retired, however, production moved to Lynher Dairies.