Cornish Yarg

Cornish Yarg, with crackers

Cornish Yarg is a semi-hard cow cheese, wrapped in nettle leaves. Hand made in Cornwall’s Lynher Valley at Netherton Farm, Cornish Yarg has been described as ‘lemony’ and quite fresh. The nettles lend the cheese a herby taste, along with a greyish-green rind which contrasts with the white paste.

The older Cornish Yarg becomes the more aromatic it gets, along with a slightly peppery taste. The creamy taste under the rind becomes more crumbly towards the centre, with a tangy taste.

Cornish Yarg is believed to have been made by a Cornish Dairy Farmer, by the name of Gray. The Horrells discovered the recipe and decided on the name Yarg. This is a reversal of the name of the former owner.

Cornish Yarg follows the style of Wensleydale, though the recipe differs in a number of ways. It is smaller than the traditional Wensleydale, has nettle leaves wrapped around it, and is given a spraying of penicillium candidum, which is a white mould to help give it a unique appearance and flavour.

Made from pasteurised milk, Cornish Yarg goes well with a light red wine, or strong ales like Old Speckled Hen.