Cornish Yarg
Cornish Yarg or only Yarg is a semi-soft cheese made from pasteurized cow's milk, which has been manufactured since the early 80s of the 20th century on different farms in Cornwall, but is produced exclusively on the Lynher Dairy near Truro for several years. Developed the cheese, which is in the tradition of very old cheese as the Caerphilly and Wensleydale, from the Farmer Gray family that produced but only for domestic use and farm shop. She sold the recipe to the neighboring farm family Horrell, which began with the establishment of a modern dairy and cheese marketed nationally soon. Today, the dairy owned by the Mead family. The milk comes from a herd of about 500 Holstein cows in the by and by other races, especially Jersey and Ayrshire were bred. The special feature of this cheese is its shell, with stinging nettle leaves.
The celtic sounding name Yarg is meaningless. He was created by the Horrells that so honored the true developer of this cheese, because Yarg corresponds to the Gray written backwards.
Production
The Yarg is made from pasteurized cow's milk of their own herd. The cows graze throughout the year on the pastures in winter is fed with hay. Silage is not used.
The production is largely identical to that of Caerphilly. The curd is pressed ground in about 9 -pound loaves, placed 24 hours in brine and then adapted to dry airy 48 hours. Then the sterilized nettle leaves are placed concentrically inside out and the loaves initially repeatedly sprayed with a white mold culture. Its sales reached maturity of the cheese after 3-6 weeks.
Characteristics
The loaves of Yarg have a diameter of about 28 cm, a height of 9 cm and depending on the maturity weigh slightly more than 3 kg. The edible, soft bark is gray-green, margins, especially at the edges of nettle leaves by mold white. The dough is under the bark creamy yellowish and in young Yargs towards the middle of something whitish and crumbly structure. With increasing maturity, the dough is intense yellow and creamy. The fat content of the cheese is from about 45%.
Sophisticated Cornish Yarg are mild, very balanced cheese without superficial taste nuance. The nettle flavor is noticeable but not intrusive. Very young cheese can be unbalanced and sharp.
The Yarg has made excellent melting properties, so he is ideal for pasta, as a pizza topping or as a gratin cheese or baguette.
Others
Besides the classical Yarg sheathed with nettle leaves still comes a Garlic Yarg in the trade. This is covered with wild garlic leaves and has a subtle hint of garlic on.
The Cornish Yarg is today in the United Kingdom to the more familiar cheeses. He is exported worldwide and gains, especially in the United States increasingly popular. Annual production is currently at about 200 tons.