|Originally manufactured in||Cornwall / England|
|Cheese flavor profile||Lemony, mushroomy, grassy|
|Milk type||Cow's milk cheese|
|Cheese type||Semi-hard cheese|
|JENEIL Products||Flavor concentrate on request|
Yarg is a semi-hard semi-hard cheese from Cornwall in the southwest of England. The special thing about the Cornish Yarg or Nettled Yarg is that it is wrapped with nettle leaves in which it matures. The yarg is not very well known outside England, but has a large and loyal following on the island. Besides the original "Cornish Yarg", which is wrapped with nettles, there is also a "Cornish Wild Garlic Yarg", which is wrapped with wild garlic leaves.
Yarg was developed in the 1970s by Allan and Jenny Gray at Withiel on the edge of Bodmin Moor. The original recipe is based on old British cheeses such as Welsh Caerphilly or Yorkshire Wensleydale The Grays also gave the name to the yarg - it is simply their surname Gray spelled backwards.
The yarg is wrapped in nettle leaves (Urtica dioica) before aging. These were originally intended for preservation, but are an essential part of the special flavor. The different types of leaves produce different effects when ripened: The nettles raise the pH of the cheese, causing desirable mold spores to settle on the surface. These decompose the dough and, together with the substances in the leaves, make it softer and creamier. In addition, the nettle leaves are permeable to air and water, allowing the cheese to "breathe". This also enhances the creaminess of the cheese. The wild garlic leaves are less permeable. As a result, the cheese loses less moisture and the structure becomes firmer. In addition, the wild garlic leaves have a slight antimicrobial effect. This means that fewer mold spores can settle on them. This in turn also affects the taste and texture of the cheese. The cheese flavor is young, fresh with light citrus aromas and an unusual hint of herbs and mushrooms from the nettle leaves. Wild Garlic Yarg is firmer in texture and has a subtle wild garlic note.