Cornish Yarg is made from pasteurized cow's milk. It is wrapped in nettle leaves and aged for 5 weeks. The nettles give the cheese a latticed imprint, attract natural molds, and provide a mushroomy taste as the cheese ages.
The texture under the nettle-wrapped rind is creamy and crumbly. The aromas are grassy and mushroomy, while the flavors are lemony and mushroomy.
THE RECIPE DATES BACK TO THE 17TH CENTURY
The cheese was first produced on Bodmin Moor by Alan Gray, who produced Cornish Yarg according to a 17th-century recipe found in an attic.
Consumed primarily in England, the cheese is currently produced by Lynher Dairies.
News Source: 12punto
