Cornish Yarg to Lynher Dairies. Cornish Yarg is made using pasteurised cow's milk sourced from neighbouring farms. After pressing and brining, nettles are painted on by hand. The application of nettles changes the acidity on the outside of the cheese, thus affecting the manner in which the curd breaks down and matures. Cornish Yarg Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall, England, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly
Casín cheese between and a humidity of 80%. A period of 2 months is necessary between the coagulation of the milk and final maturity. The cheese is wrapped before sale to protect the surface of the cheese as it is intended that all the cheese will be eaten. It can be wrapped in paper, cardboard, wood or culinary grade plastic. Casín cheese has a strong dairy flavour. It is slightly acid and peppery in well matured cheese, and less so in less matured cheese. The flavour is long-lasting in the mouth. Its texture is firm and friable but slightly rubbery and homogeneous.