Cornish Yarg is a very pale, crumbly handmade cheese, somewhat akin to
Cheddar or
Caerphilly. It has a mild but tangy flavour and the outside is coated with
nettle leaves. It is produced by Lynher Dairies at Netherton Farm,
Liskeard in
Cornwall, England.
Modern production first began in 1983 but the recipe dates back to the 13th century. The name Yarg, although it sounds wonderfully 'Cornish' is in fact Gray - the name of the people who re-introduced it - backwards.
Yarg is made from pasteurised milk and a vegetarian rennet. The curds are hand cut, pressed overnight, then soaked in brine. The next day they are covered with nettle leaves then stored on racks to ripen. Maturation takes 3 to 4 months, and older cheeses become softer with a more distinctive 'meadow flower' flavour. The Yarg is made in 2 sizes, a 25cm round weighing 3 kg and a smaller 1 kg cheese. It contains 45% fat.
Cornish Yarg won at a silver medal in the British Cheese Awards of 1999 and consistently picks up gold and silver awards in prestigious West Country county shows.
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