Cornish Yarg

In the 1980s, while rummaging in his attic, Cornish farmer Alan Gray  discovered a 17th-century recipe for a nettle-wrapped cheese and set about recreating it. Today the cheese is made by Catherine Mead and her team 
at Lynher Dairies in Ponsanooth, Cornwall. Nettles are foraged from local hedgerows each spring and frozen for use throughout the year. By the time they are brushed onto the young cheeses they have lost their sting, but 
they help form the distinctive rind. 

Fresh and bright, with a creamy layer beneath the nettle rind and a gently crumbly core. Flavours 
are delicate and lactic, with notes of lemon,  butter and fresh mushrooms, lifted by a subtle 
earthy tang.