As a World Cheese Supreme Champion, Kern (which means ’round’ in Cornish) has received global attention and praise. And we’re proud to say that, like Yarg, every single wheel comes from our small rural dairy near Truro.
Originally derived from a Gouda style cheese, we make it with the superbly rich Cornish milk from our own herd of Ayrshires, adding nutty Alpine starter cultures to create a close texture. We scald the curd to encourage Kern’s caramelised notes, and then we press it into 4kg moulds. Pressure is applied slowly after which we float the cheese in a briny bath for two days. After painting on its handsome breathable black wax coating, we leave it to mature for sixteen to eighteen months.