Cornish Kern

Crowned Supreme Champion at the World Cheese Awards 2017, Kern  is a cheese that was destined to be famous from the outset. It began to win major awards in 2012 when we were still developing it, before it even had a name. That was when we knew we were on to something. Categorised as a hard farmhouse cheese, its rich buttery taste and caramel notes make it a cheeseboard favourite but its texture is as important as its taste. Firm to the cut and slightly flaky in the middle, a shared wedge of Kern leaves shards of deliciousness that are impossible to ignore!

So how do we make it? Originally derived from a Gouda style cheese, we add Alpine starter cultures which creates a close texture lending it extra character. We make it with rich Cornish milk, block the curd, press it into moulds, paint on the wax and then leave it to mature for sixteen months. It does the rest all on its own within its handsome black wax breathable coating.

As a World Cheese Supreme Champion, Kern (which means ’round’ in Cornish) has received global attention and praise. And we’re proud to say that, like Yarg, every single wheel comes from our small rural dairy near Truro. Find it in good delis, specialist cheesemongers and restaurants  or email us on and we will help you find a stockist.

A wheel of Supreme Champion Kern before it is cut, handsome in its black waxy rind


Wrap in wax paper, store below 8 degrees, serve at room temperature. Not suitable for vegetarians.

A cut wedge of Lynher Dairies' Supreme Champion cheese Kern showing its hard slightly flaky texture


Supreme Champion – World Cheese Awards 2017

Silver – British Cheese Awards 2019

Supergold – World Cheese Awards  2018

Gold – Great Taste Awards 2018

Best British Cheese for Export  – International Cheese Awards 2017