Cornish Kern is the new cheese from Lynher Dairies, makers of a modern classic in Cornish Yarg.
Kern is longer-matured (16 months), more dense in texture and much more intense than Yarg. Catherine Mead and her team have been working on this for years: starting with the idea of a gouda-type recipe, the cheese evolved, and with the addition of Alpine starter cultures the result has something of the flavour you might associate with Comté or Gruyère. Kern is coated in a black wax-type coating.
Kern, by the way, is Cornish for 'round'.
Pasteurised, not vegetarian.