Cornish Kern is the masterpiece of master cheesemaker Catherine Mead at Lynher Dairies, a small cheese factory in southwest England. The impressive black natural wax rind conceals a full-bodied and powerful Alpine-style cheese with a flavour reminiscent of mature Comté or Gruyere.

Cornish Kern is made from lightly pasteurized fermented cow's milk, to which Alpine cheese culture is added until the whey is reheated. This gives the cheese its sweet and nutty flavor. Cornish Kern is matured for a longer period than many of its Central European cousins: 16-36 months.

The black natural wax rind helps the cheese maintain its creamy texture.

This cheese is pasteurized, so it is also suitable for expecting gourmets.