Cornish Yarg Cheese

First made in the early 1980’s by Alan and Jenny Gray (Yarg is their surname reversed!) and based on a 13^th century recipe, it is a mix between Caerphilly and Wensleydale, although it is distinctly creamier, and has an edible jacket of nettle leaves. This gives the cheese a herby flavour as well as an attractive appearance which is very popular on our cheese wedding cakes! It has a beautiful delicate, grassy flavour, with notes of mushroom and asparagus in the rind. The nettles are harvested in May and frozen for use throughout the year. The cheese is made from the pasteurised milk of a mixed herd of Ayrshire, Jersey and Friesian cows.