Cornish Yarg vs Cornish Kern: Same Dairy, Different Worlds
Both these Cornish classics emerge from Catherine Mead's Lynher Dairies, yet represent completely opposite cheesemaking philosophies. Cornish Yarg wraps fresh, lemony tang in hand-foraged nettle leaves, maturing just 4-6 weeks into a Caerphilly-style beauty with mushroomy rind notes and crumbly core. Cornish Kern, meanwhile, demands patience—16 months of black-wax ageing transforms pasteurised milk into dense, fudgy intensity with caramel sweetness and proper saline punch.
Think of Yarg as Cornwall's bright, youthful charmer versus Kern's sophisticated, aged gravitas. Same terroir, same maker, but Yarg delivers immediate gratification while Kern rewards the wait with complex, Gouda-inspired depth that genuinely appeals to serious cheese lovers seeking something with real character and development.
See below the full tasting notes on these cheeses!
Cornish Yarg
Style:Cornish Nettle-Wrapped Cheese, 2-3 Weeks Aged
Origin: England
Milk Type: Pasteurised Cow's Milk
This is the cheese that put modern Cornish cheesemaking on the map—wrapped in wild nettle leaves that create those distinctive grey-green patterns whilst developing subtle herbaceous flavours. Fresh, lemony, and gently tangy with a unique texture that's both creamy and slightly crumbly.
Flavour: Clean and bright with citrus notes, gentle saltiness, and that distinctive tang that develops from the inside out. The nettle wrapping adds earthy, herbal undertones that complement rather than overwhelm.
Best for: Summer cheese boards, picnics, or when you want something that looks as interesting as it tastes. Perfect with Cornish wines or just enjoyed with crusty bread and fresh tomatoes.
Cornish Kern
Style: Hard, Gouda-style
Origin: Lynher Dairies Cheese Company, West Cornwall, England
Milk Type: Pasteurised Cow
Cornish Kern is Catherine Mead's modern adaptation of traditional Gouda, crafted with pasteurised milk collected from nearby West Cornish farms. The name 'kern'—Cornish for 'round'—perfectly captures both its wheel shape and flavour profile. Each wheel is sealed in distinctive thin black wax, allowing the cheese to mature for 16 months without excessive moisture loss. This extended ageing develops a dense, fudgy texture and intensely savoury character, balanced by lingering caramel sweetness and a proper dose of salt.
For pairings: an oaked Chardonnay or tawny port complements its caramel depth, whilst a malty amber ale balances the savoury intensity. A spiced apple cider or strong black coffee offers sophisticated non-alcoholic matches. On the board, slice generously alongside sticky dates or fresh pear, cube into autumn salads with roasted walnuts, or melt into rich macaroni cheese. Its fudgy texture and sweet-savoury harmony make it exceptional with dark chocolate, caramelised onion relish, or simply chunked onto seeded crackers with a smear of fig jam.