Semihard farmstead cheese made in Cornwall, England, by Lynher Dairies Cheese Company. "Yarg" is not Cornish dialect but rather the backwards spelling of the last name of Alan and Jenny Gray, Welsh cheesemakers brought in to create the cheese. The Grays modified a 13th-century cheese recipe and used local nettle leaves to cover and protect the 2¼- to 6½-pound wheels. The result is a rind with a grayish-green cast and an ivory interior. The texture is moist and crumbly, becoming creamier with age. A lemony tang adds to the mild, buttery character of the cheese. Cornish Wild Garlic Yarg is similar except it's covered with wild garlic leaves, which pass on an herbaceous flavor with light onion and garlic traits. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.