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.