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Cornish Yarg Cheese is a semi-firm cheese made from pasteurized Holstein cow's milk with vegetarian Rennet.
The curd is cut, then moulded, pressed, set in brine for 18 hours, then dried for 2 days, then wrapped in Stinging Nettle leaves and allowed to age about 6 weeks.
The cheeses are sold still wrapped in the leaves, under which the crust of the cheese is green with grey, white or green mould. Inside, the pale yellow cheese is creamy under the crust, firm towards the middle, and slightly crumbly in the middle. The crust is edible. The cheese has a slightly lemony taste.
There are also some flavoured varieties available.
The cheese is made by Michael and Margaret Horrell of Lynher Dairies Cheese Co., Cornwall, England.
A variety called Cornish Wild Garlic Yarg is wrapped in wild garlic leaves, and made in 4 pound (1.8 kg) wheels. You don't eat the leaves; you discard them. They are used to add a very mild hint of onion / garlic to the cheese.
Storage
Whole Cornish Yarg Cheese, about 1 month; cut wedge of cheese, about 10 days.
History
The cheese has been made at Netherton Farm in Cornwall, England by Lynher Dairies since 1981.
Allan and Jenny Gray found the recipe for this cheese in an old book in an attic, and gave the recipe to Lynher Dairies. The "Yarg" in the name is their last name, "Gray", spellt backwards.
Literature & Lore
"...the Nettle Cheese is so called, because when the Cheese is new-made, Nettles are put upon it; which Nettles are to be renewed once in two days."
-- Hannah Woolley. The Gentlewomans Companion. London. 1673.
Also called:
See Also
Stinging Nettles
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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