It’s all hands on deck for the full launch of Cornish Kern

We are excited about 2017. It is going to be the year in which many more of you can get your hands on our award winning new cheese Cornish Kern. Up until now, our stocks have been limited but we’ve been working hard and this spring should see a much wider availability. Hooray to all that!

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, hence its longer journey to the marketplace. 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 the World Cheese Award judges of 2016 deem worthy of the coveted ‘Supergold’  – in other words, one of the best 66 cheeses on the planet.

We can’t wait for you all to try it!

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2016 shone brightly for Lynher Dairies

Well, that’s almost it for another year – time to tuck the last batch of new cheeses into their Christmas dormitories and put our feet up whilst nature does all the work.

2016 has been something of a golden year for us so here are just some of our baubles…

Our new cheese Cornish Kern won a much coveted Super Gold at the World Cheese Awards in Spain, making it one of the top 66 cheeses in the world (it also gained a Gold, let’s not be too blasé about that!)

Cornish Yarg and Wild Garlic Yarg both gained Golds at the British Cheese Awards. Then there was the Gold Champion Award for Wild Garlic at the Great Yorkshire Show. Not to be outdone, Cornish Yarg then earned the accolade of three Gold stars at the Great Taste Awards – and you can’t do better than that!

So, glittering prizes all round for our cheeses but in case it goes to their heads, we should point out that they wouldn’t even exist without our stellar team of cheesemakers – well done team, and enjoy the brief rest, there is work to be done in 2017!

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The Holly and the Nettle

 

Move over, ivy, it’s time for the nettle leaf to take centre stage. Cornish Yarg’s frosty good looks remind us of snow-dusted pines or a whole forest of Christmas trees. Or there’s the ransom leaf for another ivy-free option.  Vibrantly green and beautifully wrapped in aromatic ribbons of ransom leaves, our delicious Wild Garlic (Supergold winner at the World Cheese Awards 2015 no less) is reminiscent of the most enticing parcel under the tree.

Bring some colour to your cheeseboard by ordering on line for delivery on a chosen date (no later than Dec 21st please) and we will send by 1st class post a handsome 900gm truckle and product information cards to an address of your choice just £18.95.

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Cornish Kern’s success story continues …

Amazing news from the World Cheese Awards 2016 in San Sebastien – Cornish Kern has won a Supergold, making it one of the top 66 cheeses IN THE WORLD. Hope you can hear our team pride and excitement in this announcement – we are thrilled!

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Cornish Kern – we made it!

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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Find us in the new Taste of the West cookbook, out soon!

A twice baked Cornish Yarg soufflé might sound like a dastardly technical challenge in a savoury episode of The Great British Bake Off but actually, it’s easier than you think.

Hand made from grass rich milk, Cornish Yarg and Wild Garlic Yarg have low melting points which makes them excellent cheeses to cook with. Find out how to make the soufflé in the new Taste of the West cookbook – out in time for Christmas, so we’re told! The recipe comes from the Scarlet Hotel at Mawgan Porth but if you can’t wait for the book, have a look through our recipes here. Anne Shooter’s souffle recipe worked beautifully for us when we tried it.

Yarg has found its way onto some of Britain’s top menus, including Tom Kitchin’s The Kitchin in Edinburgh, Jamie Oliver’s Fifteen, and Rick Stein’s Seafood Restaurant. Dhruv Baker likes his with quinoa, heritage tomatoes, lemon juice, artichokes in olive oil…and then more olive oil.

We collect recipes from wherever we can, test them out in the Lynher kitchen and share them here on our site or through our Facebook and Twitter. If you spot any clever and delicious ways with Yarg, let us know!

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GREAT BRITISH CHEESE AWARDS – WE’VE REACHED THE FINALS!

The new Great British Cheese Awards have been launched with the specific aim to recognise, promote and reward excellence in the artisan cheese industry and to celebrate the best of British cheese produced and distributed by independent cheese makers and retailers so we’re delighted to have reached the final round.

These awards differ from others in that the general public have a large influence on recognising and rewarding outstanding British cheese – only those who received the most votes in each category have been shortlisted for an award so it’s a big thank you to all of you who clicked that Vote button on our behalf.

We’ll keep you posted!

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On your marks, get set, BAKE!

A twice baked Cornish Yarg soufflé might sound like a dastardly technical challenge in a  savoury episode of The Great British Bake Off but actually, it’s easier than you think.

Hand made from grass rich milk, Cornish Yarg and Wild Garlic Yarg have low melting points which makes them excellent cheeses to cook with. Find out how to make the soufflé in the new Taste of the West cookbook – out in time for Christmas, so we’re told! The recipe comes from the Scarlet Hotel at Mawgan Porth but if you can’t wait for the book, have a look through our recipes here. Anne Shooter’s souffle recipe worked beautifully for us when we tried it.

Yarg has found its way onto some of Britain’s top menus, including Tom Kitchin’s The Kitchin in Edinburgh, Jamie Oliver’s Fifteen, and Rick Stein’s Seafood Restaurant. Dhruv Baker likes his with quinoa, heritage tomatoes, lemon juice, artichokes in olive oil…and then more olive oil.

We collect recipes from wherever we can, test them out in the Lynher kitchen and share them here on our site or through our Facebook and Twitter. If you spot any clever and delicious ways with Yarg, let us know!

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Back to school with a full tummy!

When the packed lunch looks a little underwhelming, send them back to school on a good breakfast. Try this easy recipe sent to us from a small cafe in Chelsea called Squid and Pear. Just line a muffin tin with ham, crack an egg, add some grated Cornish Yarg & bake. Easy!

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A GREAT TASTE YEAR FOR YARG

Three gold stars at the Great Taste Awards is not to be sniffed at (although this is exactly what the judges do – aroma, appearance, taste and texture is their mantra). Cornish Yarg has been deemed worthy of the coveted accolade this year, which makes us all feel very proud but not entirely surprised. Modesty aside, this is a great year for Yarg and our cheesemakers deserve every praise. Our Wild Garlic Yarg has also been recognised as worthy of a gold star too. Both cheeses are tasting sublime at the moment.

On the subject of awards, we have reached the shortlist in the Best Hard Cheese category for the inaugural Great British Cheese Awards (in association with Peter’s Yard), and we need your help to win…

The awards set out to recognise, celebrate and reward the best of British cheese produced and distributed by independent cheesemakers and retailers, so we would love our hard work (and talent!) to be recognised.

The awards are given out according to who gets the most nominations from the general public – so if you enjoy Yarg and, like the judges at the Great Taste Awards, consider it a worthy winner, please do vote for us here:

http://www.greatbritishchefs.com/cheese-awards/voting

THANK YOU!

 

 

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