Semi-soft Cow’s milk

Cornish Yarg

Wrapped in nettles, and named after the Grays — backwards.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

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.

Fresh, lemony and mild, with a mushroomy note where the leaves meet the paste. As pretty a cheese as Britain makes.

Tastes of

lemon fresh milk mushroom a herbaceous rind

Put it next to

Sauvignon Blanc Cucumber Oatcakes Cornish cider