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Cornish Kern, a British Masterpiece


Cornish Kern

Say hello to the best cheese in the world. At least, according to the judges at the 2017 World Cheese Awards—it beat out three thousand other wedges and wheels from 34 countries to snag the top spot.

The pasteurized cow’s milk round is made using a traditional method for Gouda, but maker Lynher Dairies also adds Alpine starter cultures to create a close-knit texture and a unique flavor. The paste is dense and firm indeed, each bite loaded with bold notes of pineapple, roasted cashews, and fresh grass. On the nose, scents of butterscotch and salted caramel abound.

If you can score this award-winning wedge—shops around the globe are sold out—do so immediately. Both sweet and savory, bright and umami, Cornish Kern is a delicious juxtaposition.

Fun Facts

  • Don’t eat the rind! While striking in appearance, this black wax coating has zero flavor and is a bit chewy.
  • Sixteen months of aging create plenty of crunchy amino acid crystals in the golden paste.
  • Kern is Cornish for “round.”

Photographed by Nina Gallant
Styled by Chantal Lambeth

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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