|COO:||Great Britain / Cornwall|
As the cheese matures, the edible nettle-wrap imparts a delicate, mushroomy taste and develops its unique bloomy white appearance. Once matured, it is fresh, lemony and creamy, with an irresistible crumble in the core.
The leaves, which attract naturally occurring moulds, are hand brushed onto the cheese in concentric circles. Yarg was first produced over thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth century recipe in an attic and decided to give it a go. Yarg comes from the backward spelling of his surname.
Best English Cheese at the International Cheese Awards 2012. Gold at the British Cheese Awards 2016 and 2017. Gold at the World Cheese Awards 2017.