Cornish Yarg (Liskeard, Cornwall)

The original cheesemakers were Alan and Jenny Gray (the name Yarg is actually Gray back to front), and this was one of the first new speciality cheeses to come onto the market around 1980. The recipe is based on an ancient Caerphilly, which they brought with them from their home in Wales, with a nod to Cheddar. Instead of allowing a crust to form on the outside it is covered with nettles, found growing wild in the area. The cheese is made in open vats by hand, using pasteurized milk from local Holstein and Friesian cows and vegetable rennet. After pressing and brining (dipping the cheese in a salty water solution), it is wrapped in wild nettle leaves in a beautiful relief lacy pattern of blue and green, giving the finished cheese its unique appearance. The nettles impart a citrusy tang to the cheese, which mellows after maturing, and the aroma is gentle and subtle. A very popular cheese, especially with children who prefer a mild taste, Cornish Yarg also finds favour with pregnant ladies as it is very easy to digest.