Cornish Yarg ✦

Cornish Yarg

What it is

Alan and Jenny Gray began making it in the early 1980s from a nettle-wrapped recipe found in their attic, and named it by spelling Gray backwards. The leaves are picked in spring and frozen — they have lost their sting by the time they go on — and the mould that grows over them ripens the cheese from the rind inwards.

In the kitchen

The nettle rind is edible and carries most of the mushroom flavour, so cut wedges from the centre outward and keep the leaf on. Serve it at room temperature; cold, the two layers taste like one.

Goes with

Apple Chives Butter Leek Cider vinegar Walnut Watercress Onion

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