Made from Pasteurised cow's MILK.
Not suitable for vegetarians.

Derived from a Gouda style cheese, the team at Lynher Dairies add nutty Alpine starter cultures to create its close texture. They scald the curd to encourage Kern’s caramelised notes and then press it into large, round moulds. After slowly applying pressure, the cheese is floated in a briny bath and then painted with a breathable black wax coating. They then leave it to mature for twenty months.

Kern (which means ’round’ in Cornish) has received global attention and praise and they’re proud to say that every single wheel comes from their small rural dairy near Truro.