Cornish Kern
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Calcium Chloride
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd; Bought-in
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Calcium Chloride
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd; Bought-in
season
All year
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Kern means 'round' in Cornish – an apt name for a round (and well-rounded) cheese.
Background
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...
Read More
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 Comté.
Read Less
Our Work
We have a longstanding relationship with Lynher Dairies, visiting them in Ponsanooth, near Falmouth, to taste the cheese and provide feedback from our shops and wholesalers.
Cornish Kern
A smooth and well-rounded cheese with a bright, nutty sweetness and rich depth of flavour resulting from the lengthy maturation process and Alpine-like make of the cheese
Kern means 'round' in Cornish – an apt name for a round (and well-rounded) cheese.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Calcium Chloride
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Near Truro, West Cornwall
milk source
Own herd; Bought-in
season
All year
background
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 Comté.
our work with this cheese
We have a longstanding relationship with Lynher Dairies, visiting them in Ponsanooth, near Falmouth, to taste the cheese and provide feedback from our shops and wholesalers.
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