Featured Cheese - Cornish Yarg
 |
 |
 |
About Yarg
This delicious semi-hard cheese from Cornwall, in the South West of the country is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and is made by hand in open round vats. Yarg Cornish Cheese was one of the first speciality cheeses to come onto the British market following the demise of speciality cheese prior to the war. The cheese was made from the milk of the Lynher herd of Holstein /Friesian cows.
After pressing and brining, the cheese is wrapped in nettle leaves picked wild from neighbouring properties and frozen for use throughout the year. The leaves are carefully brushed onto the cheese in a traditional pattern and they attract wonderful natural occurring moulds of various colours, which help the cheese ripen. As the cheese matures, these edible nettles impart a delicate, slightly mushroomy taste. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance.
Ingredients
Cornish Yarg has no GMO ingredients, is suitable for vegetarians and is made using pasteurised milk. It contains no nuts. The rind contains nettle leaves. All the nettle used for the cheeses are picked by hand in country areas well away from roads, before being wrapped around the cheese to impart their unique natural flavours.
Keeping notes
Wrap in cheese paper or cling film. Store at 5 degrees or below. Remove from the fridge 1 hour before consuming the cheese. The rind is edible.
Wrap in cheese paper or cling film. Store at 5 degrees or below. Remove from the fridge 1 hour before consuming the cheese. The rind is edible.
Awards
Bath and West - Gold 2006
Taste of the West - Gold 2006
World Cheese Awards - Gold 2006
British Cheese Awards - Gold 2006
Taste of the West - Gold 2006
World Cheese Awards - Gold 2006
British Cheese Awards - Gold 2006