With a rind of nettle leaves, Yarg is full of the essence of the English countryside - the beginning of rain on dry stone walls and crisp bracken. "Yarg" is simply "Gray" spelt backwards, it is named after Alan and Jenny Gray, enterprising farmers who found a 1615 recipe by Gervase Markham for a nettle-wrapped semi-hard cheese in their attic. The original recipe is thought to date back to the 13th century. A wonderful contemporary addition to the territorial cheeses of Great Britain
Pasteurised cow's milk
Truro, Cornwall, England
Savoury scones with Cornish Yarg are a real treat - keep the rind on for exciting discoveries in your scones!