Available by the half pound
Though produced in the same dairy by the same cheesemakers using some of the same milk as Cornish Yarg, the making of Cornish Kern could not be more different. The milk, all of which comes from the small Ayrshire herd owned by Catherine Mead of Lynher Dairies, is gently heated at low pasteurisation temperature in order to better preserve its flavours. Alpine starter cultures are then added and the curds scalded to further encourage its sweet, nutty qualities. These rich layers of taste are enhanced by the lengthy maturation process: around 16 to 24 months, resulting in a dense and intense cheese not dissimilar in flavour and texture to a Gruyere or a Gouda.
Pasteurised Cow's Milk