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 to the younger, curdier Yarg, Kern is more intense and what cheese judges would describe as ‘longer in the mouth’.

To get early feedback, the first examples of Kern were entered into national cheese awards and the accolades that came back were a huge vote of confidence for its future. With only limited quantities of ‘ready to eat now’ Kern available at first, it has been all hands on deck at Lynher to produce more in readiness for its launch early in 2017.

We can’t wait for you all to try it!

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