The following cheese I attempted a few weeks in the past on my Tour de Cheese was Cornish Yarg. A really tasty semi-hard cheese made within the West Nation which is wrapped and matured in nettle leaves.
I received it from the Co-op who as you may see get it from an area wholesaler.
“The leaves, which are a magnet for naturally occurring moulds are brushed onto the cheese in concentric circles”
“As soon as matured, nettled Yarg is recent, lemony and creamy underneath its stunning rind, with an irresistible crumble within the core.”
I googled to seek out out extra.
Cornish Yarg is produced by Lynher Daries in Ponsanooth in Cornwall who additionally make a Yarg cheese wrapped in wild garlic leaves and a more durable cheese known as Kern – which is matured for as much as two years. Plus a cheese known as Stithians, named after one other Cornish village which is a softer Yarg however with out the nettles.
Yarg received its title from a second of inspiration. Bodmin Moor farmer Alan Grey first produced it within the Eighties after discovering a seventeenth century recipe for nettle wrapped cheese in his attic. Spell Grey backwards and you’ve got the reply as to how Yarg was named.
The nettle encrusted rind is meant to be edible however I attempted a chunk and did not like that in any respect – a really musty/dusty style.
I ponder if the Co-op have the one with wild garlic leaves – looks as if one thing I actually should strive.
Again Tomorrow
Sue
