Firstly sorry for the long break between posts…this was due to the pesky matter of a General Election getting in the way. I promise not to leave it so long next time!
Down to business – this post is all about one of my favourite cheeses – Cornish Yarg. It isn’t very well known which is a real shame, as it is a good’un!
For those of you who don’t know about it – it’s a semi hard cheese, wrapped in nettles, that hails from Cornwall (which is where I was born, might be something to do with why I like it so much!) It’s called Yarg because a Mr and Mrs Gray gave the recipe for the cheese to a dairy farm near Truro – and Yarg is simply Gray spelt backwards. Clever eh?
The cheese itself is an absolute delight. I ate it over two sittings. The first time I didn’t eat with the nettle, and ate it with plain crackers. It’s got a really smooth texture but is obviously not a soft cheese, so feels a bit different to eat because it is a bit harder. It had warmed up a bit on the way home (thanks London summer!) which I now realise is the best way to eat it! It is a subtle, yet slightly tangy flavour, so it’s good for eating on it’s own – you know when you just want a bit of cheese and not much else? It’s great for those situations!
So a few days later I was again in the mood for some cheese (and hadn’t done any food shopping – ha) so I pulled out the rest of the Yarg to finish it off and to try it a few different ways. First off I put it with some compote (posh compote that I bought a while ago) to see how that went.
Do not eat Yarg with any type of chutney or compote.
I’d thought that it is a cheese best eaten alone, and this proved my suspicion. Because it is a subtle and tangy flavour, there isn’t a whole lot that would really go with it well. So enjoy this one solo. So after I’d done the compote experiment, I decided to try it with the nettle still on.
To be honest I’m not really sure if it’s meant to have the nettle on when you eat it or not, I don’t really care because it tastes good both ways! Because the nettle is so tangy it really contrasts with the smooth texture and subtle flavour of the cheese, eating the two together goes really, really well. It also creates a bit of a mouldy rind so you also sort of get your “cheese mould” fix if that’s what you’re after too. So I think in future I’ll probably go with this option. Without the chutney obviously.
Yarg isn’t mass produced but you can find it at good Delis and I think places like Neal’s Yard. I used to buy Yarg from a tiny deli in Birmingham! I bought this Yarg from Sourced Market in Victoria and it cost £4.68 for 170g.