An attractive and delightful cheese first made by Alan and Jenny Gray in Withiel on the edge of Bodmin Moor in Cornwall in the early 1980s.
Its casing is made up of nettles that are picked in May then frozen until later, and when required are applied by hand to the freshly formed cheese. This makes for quite a distinctive appearance.
This nettle casing helps to break down the rind, that, after time, helps to make Cornish Yarg a delightfully soft and creamy cheese. The crumbly texture has a fresh creamy taste that is complimented by an almost earthy (akin to spinach) taste imparted by the edible nettle exterior.
It is a cheese that adds a lot of style and character to any cheeseboard as well as being hugely versatile when it comes to pairing with wine. It works particularly well with fruity whites, and a creamy Chardonnay for example, and also pairs well with lighter reds, or even the occasional dessert wine.
Finally the name originates from the founders surname (Gray) being reversed (Yarg) - something that sounded eminently Cornish and was suitably unique.
Cheese & Wine Pairing - Cornish Yarg
Cornish Yarg Wine and Cheese Wine Pairing
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