Yarg ( English Cornish Yarg , also Nettle cheese ) is a semi-hard English cheese [1] , for the preparation of which pasteurized cow's milk is used. Produced at a dairy in Cornwall in the UK [2] .
| Yarg | |
|---|---|
| English Cornish yarg | |
 | |
| Country of origin | Great Britain |
| City, region | Cornwall |
| Milk | cow |
| Pasteurized | Yes |
| Texture | semi-solid |
| Ripening time | 6-12 weeks |
| Known since | X century |
Content
History
Some historians believe that yarg cheese appeared in Great Britain about 1000 years ago [1] . The written recipe for cheese dates back to the 13th century, in the 16th century they were written about in reference books [2] . In the newspaper The English Housewife, published in the 17th century, Yarg was called one of the most popular cheeses of the time [3] . The name of this type of cheese comes from the name Gray ( English Gray ) - if you read the name of the cheese in the reverse order, the name of the couple who revived the production of nettle cheese in 1970 according to medieval recipes, Allan and Jenny Gray, will be known [4] . In the 21st century, cheese is produced in Cornwall County [5] .
Manufacturing
The cheese is soaked in a special brine. Then the curd mass is placed in a cylindrical shape. After pressing, the cheese is removed and wrapped in nettle leaves [5] . The weight of each head of cheese is 3 kilograms [3] . Nettle leaves used to be used as a preservative to prevent drying, and then to give the cheese a mushroom flavor and a softer texture. Thanks to the nettle leaves, the cheese has an edible crust containing mold [1] . The cheese is placed in caves with a suitable microclimate. When the cheese ripens, the nettle leaves become moldy. They began to use them for ripening cheese about 100 years ago [1] . The cheese ripens for 6-12 weeks.
Description
The structure of cheese during the preparation process can be loose and soft [2] . Yarg cheese owes its characteristic taste to nettles. She gives it a delicate mushroom flavor. For aged cheese, the crust becomes black and contains a small amount of mold [3] . Cheese is produced in a volume of 200 tons per year. Its composition is about 45% fat. Yarg cheese is served with cider , dessert and white wine . Used with potatoes and fish dishes, can be used as a filling for pies [5] .
Views
There is a traditional Cornish cheese yarg ( English Yarg Cornish cheese ), for the preparation of which the cheese heads are wrapped with nettle leaves. Recently, another variety has appeared: nettles are initially crushed and added to the cheese mass. When the cheese ripens, several layers of mold are visible at once.
Notes
- ↑ 1 2 3 4 Suluguni, feta cheese, Adyghe, processed, smoked / S.V. Semenova
- ↑ 1 2 3 Yarg
- ↑ 1 2 3 Five cheeses that are worth a try
- ↑ Mason, Laura; Brown, Catherine (1999) From Bath Chaps to Bara Brith . Totnes: Prospect Books; pp. 12-13
- ↑ 1 2 3 Cornish Yarg Cheese