Region: Liskeard, Cornwall
Made by: Mike Horrell
Milk Treatment: Pasteurised
Coagulant: Vegetarian Rennet
Wrapped in nettle leaves to give the cheese a subtle tang, yarg gets its name from spelling Gray backwards, the surname of the couple who in the 1980s discovered a medieval recipe for the cheese.
Characteristics: Dark green nettle binding; sweet, tangy, herbaceous flavour.
Best with: its makers provide a delicious pumpkin and yarg soup recipe here.