Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 22

The use of leaves of common plants such as nettles as substrata for draining cheeses, or wrappings for the finished product, has a long history, though now unusual. ‘Nettle Cheese’ was mentioned in the seventeenth century by Gervase Markham, who considered that a new milk cheese ripened on nettles was ‘the finest of all summer cheeses which can be eaten’.

Although Cornwall was never famous for cheese in the way of counties to the east, some was made. A recipe ‘to make our good Cornish cheese’ was published in Farmhouse Fare, a collection of recipes from farmers’ wives all over the country. The details suggest that modern Cornish Yarg is not dissimilar. It was developed in the 1970s by Alan and Jennie Gray (‘Yarg’ is simply ‘Gray’ spelt backwards). It has been awarded a Protected Designation of Origin (PDO).