Cornish Yarg

The original cheesemakers were Alan and Jenny Gray (hence the name “yarg” is actually “gray” backwards). Their’s was a recipe coming to market around 1980 but based on the ancient Caerphilly. It is made by hand in open vats using pasturized milk from local Cornwall Holstein and Friesian cows, using vegetable sourced rennet. The exterior is covered and wrapped in wild nettle leaves in a beautiful lacy relief pattern of white and green.

How To Enjoy:

There is a citrusy tang to this cheese which speaks refreshing clarity and pairs well with off-dry whites and bubbly pinks. The wallpaper-like rind looks remarkable on the board. Expect your guests to ask questions on this outstanding cheese!