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Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Well, the Yarg was lovely, but time for something new!Wagassi
Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.
Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.
Alaina wrote: "Hello!Can you please reset the informal buddy read for Words of Radiance starting on August 5th?
Here is the link: https://www.goodreads.com/topic/show/......"
Done!
Though you could've just jumped in. It hasn't been all that long since the previous BR :-)
Aug 05, 2025 11:54PM
Revival party of this doorstop commencing now!Enjoy!
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!Cornish Yarg
Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.
The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
