Reserve your tasting box now to join our public judging panel for the People’s Cheese 2026 final on Saturday, 17 October – and savour a delicious selection of biscuits and condiments included especially for the event.
The box will feature our four finalists, voted for by the general public during the heats held at Chiswick on 17 May with 500 members of the public judging! Paired biscuits and gourmet condiments will help you create the perfect tasting experience with each cheese.
Lindley made by Jake Goldstein at Primrose Creamery in Nottinghamshire, a lactic cows’ cheese produced using raw milk
Jemima Wild Filly, made by Alan Latter from Caws Pencw in Fishguard, Wales – a Caerphilly-style cheese with wild garlic mixed in the paste, crafted with pasteurised milk from his own herd of Jerseys. Notably, Caws Pencw is a truly small-scale farm, producing less than four tonnes of cheese a year, making Jemima Wild Filly a rare treat for cheese aficionados.
Tuppence, made by Roger Longman from Whitelake Cheese in Somerset, a small yeast-ripened goat’s button made with his own goat’s milk and unpasteurised milk.
Carreg Las, crafted by Carwyn Adams at Caws Cenarth, a semi-hard sheep’s blue made in Carmarthenshire, Wales with pasteurised milk.
To take part, simply reserve your box, await delivery and tune in on the night. Your box will contain everything you need – the four cheeses, an assortment of tasty biscuits, and specially selected condiments – so you can make the most of the live final as a judge from home.
All boxes will arrive on Tuesday, 13th October, ahead of the live final being held live online at 7pm on the 17th October.
Reserve your tasting box now to join our public judging panel for the People’s Cheese 2026 final on Saturday, 17 October – and savour a delicious selection of biscuits and condiments included especially for the event.
The box will feature our four finalists, voted for by the general public during the heats held at Chiswick on 17 May with 500 members of the public judging! Paired biscuits and gourmet condiments will help you create the perfect tasting experience with each cheese.
Lindley made by Jake Goldstein at Primrose Creamery in Nottinghamshire, a lactic cows’ cheese produced using raw milk
Jemima Wild Filly, made by Alan Latter from Caws Pencw in Fishguard, Wales – a Caerphilly-style cheese with wild garlic mixed in the paste, crafted with pasteurised milk from his own herd of Jerseys. Notably, Caws Pencw is a truly small-scale farm, producing less than four tonnes of cheese a year, making Jemima Wild Filly a rare treat for cheese aficionados.
Tuppence, made by Roger Longman from Whitelake Cheese in Somerset, a small yeast-ripened goat’s button made with his own goat’s milk and unpasteurised milk.
Carreg Las, crafted by Carwyn Adams at Caws Cenarth, a semi-hard sheep’s blue made in Carmarthenshire, Wales with pasteurised milk.
To take part, simply reserve your box, await delivery and tune in on the night. Your box will contain everything you need – the four cheeses, an assortment of tasty biscuits, and specially selected condiments – so you can make the most of the live final as a judge from home.
All boxes will arrive on Tuesday, 13th October, ahead of the live final being held live online at 7pm on the 17th October.
