{"data":{"slug":"cornish-yarg","name":"Cornish Yarg","country":"England","milk":"cow","style":"semi-soft","style_label":"Semi-soft","strength":2,"strength_label":"Gentle","summary":"Wrapped in nettles, and named after the Grays \u2014 backwards.","image":"https:\/\/havarti.org\/cheeses\/cornish-yarg\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/cornish-yarg","region":"Cornwall","aka":null,"texture":"Crumbly at the core, softening to a creamy ring under the leaves","rind":"Wrapped in nettle leaves, which grow a fine grey mould","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Alan and Jenny Gray revived the recipe in the 1980s from a book of old British techniques, and spelled their own name backwards for the cheese. The wheels are wrapped by hand in nettle leaves, which are edible, hold moisture and encourage the moulds that ripen the cheese from the outside in.\n\nFresh, lemony and mild, with a mushroomy note where the leaves meet the paste. As pretty a cheese as Britain makes.","flavour_notes":["lemon","fresh milk","mushroom","a herbaceous rind"],"pairings":["Sauvignon Blanc","Cucumber","Oatcakes","Cornish cider"],"vegetarian":true,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"caerphilly","name":"Caerphilly","url":"https:\/\/havarti.org\/api\/cheeses\/caerphilly"},{"slug":"edam","name":"Edam","url":"https:\/\/havarti.org\/api\/cheeses\/edam"},{"slug":"havarti","name":"Havarti","url":"https:\/\/havarti.org\/api\/cheeses\/havarti"},{"slug":"fontina-val-daosta","name":"Fontina Val d\u2019Aosta","url":"https:\/\/havarti.org\/api\/cheeses\/fontina-val-daosta"}]}}