Five exceptional English farmhouse cheeses, and five stories about the people behind them. This set brings together some of our favourite cheesemakers from around England - and this Christmas, we have an extra reason to celebrate them.

Mrs Kirkham’s Lancashire
The Kirkham family make the last traditional raw-milk farmhouse Lancashire in England: buttery, fresh, gently tangy and beautifully crumbly.

Duckett’s Caerphilly
At Westcombe Dairy in Somerset, Tom Calver and his team continue the cheesemaking tradition of Chris Duckett, producing a Caerphilly with a fresh, crumbly centre and a softer, deeply milky layer beneath the rind.

Cornish Kern
Made at Catherine and Otto Mead’s Lynher Dairy in Cornwall, this long-matured cheese is packed with nutty, caramelised and deeply savoury flavours.

Sparkenhoe Shropshire Blue
Made by the Clarke family at Sparkenhoe Farm, this raw-milk blue is rich and buttery, with its beautiful orange colour and a gentle spicy finish.

Poacher Fifty
Simon and Tim Jones’s Poacher Fifty began with a happy accident and is matured for four years, developing an intensely toasty, concentrated and deeply savoury flavour.

And this year there is an extra reason to get excited about these cheeses: their makers are coming to Helsinki to celebrate Christmas with us. On 28 November, we’ll be hosting a wonderful three-course dinner with wines on the shores of Töölönlahti at Tokoinranta – with plenty of cheese, stories and the people who make it all happen. Tickets are on sale now.

Perfect for 4-6 people, with approximately 750g of cheese in total.