The new cheese from Lynher Dairies, makers of a modern classic in Cornish Yarg.
Kern is longer-matured (16 months), denser in texture, and much more intense than Yarg. Catherine Mead and her team have been working on this for years: starting with the idea of a gouda-type recipe, the cheese evolved, and - with the addition of Alpine starter cultures - the result has something of the flavour you might associate with Comté or Gruyère.
 
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!

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