Made by Catherine Mead (OBE). Kern is a unique, young British Comté style cheese with a clean, white-wine sweet aroma, delicate sweet milky almonds flavours, complex, long and very moreish. By the way, ‘Kern’ is Cornish for 'round'. Judged the best cheese in the world at the World Cheese Awards 2017.
Matured on site at Rennet & Rind by Perry
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Ayrshire cattle are a breed of dairy cattle from Ayrshire in southwest Scotland. The adult Ayrshire cow weighs from 450 to 600 kilograms. Ayrshires typically have red and white markings; the red can range from a shade of orange to a dark brown
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.
"Kern has a sturdy rind. Humidity is key to ensure the cheese doesn't dry out, if it does, then you'll be left with a simliar texture to manchego. Losing it's creaminess. "
Perry James WakemanCheese Guy & Maturer
Ponsanooth is a village in Cornwall, England, United Kingdom. It is about four miles southeast of Redruth and two and a half miles northwest of Penryn on the A393 road Redruth to Falmouth road. The church of St Michael and All Angels is now part of a larger benefice, sharing a single vicar with Mabe.
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Catherine Mead (OBE)