We have a bunch of nice new stuff at Fort Cheese. I’ve been reflecting on how since we began, our counter has matured into an ever-widening assortment of the greatest European classics, but with an emphasis on amazing farmstead cheeses. We’re particularly proud of our American selection from small local dairies. Our Neal’s Yard Dairy cheeses are also focused on local terroires, except their cheeses are made in England, often using the same methods for many hundreds of years.
Our newest Neal’s Yard discovery, Cornish Yarg, is possible my favorite to date. It’s a cow’s milk cheese from Cornwall made by the Mead family, and it’s similiar to Caerphilly; milky, sweet, with an underlying gentle acidity that brightens the rich and creamy taste. It’s ‘nettled’, which means hand-wrapped in nettle leaves, and it makes for one of the most beautiful rinds I’ve ever seen. It’s pasteurized, too, so pregnant women can partake! Yarg is “gray” spelled backwards and it is named for the original cheesemaker.