Clean, sweet aroma. The pliant creamy paste which is ivory in colour, delicate sweet milky almonds flavours complex and wonderfully long and devilishly moreish.

Judged the best cheese in the world at the World Cheese Awards 2017.

When Lynher Dairies started making Cornish Yarg thirty years ago, not many across the Tamar had heard of it. Now, of course, it’s a star of the artisanal British cheeseboard both at home and abroad, and it was from this standpoint that Lynher decided it was time to start developing a brand new cheese.

What’s now known as Cornish Kern is made in the same open vats as Yarg and, like Yarg, is pressed and brined. And there the similarity ends. Kern is coated in a protective black wax-like rind and is matured for between 14 and 18 months. The resulting cheese is quite flaky and almost dry with a profound and nutty flavour. Deliberately quite different from the younger, curdier Yarg, Kern is more intense and what cheese judges would describe as ‘longer in the mouth.’

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