The Barber family have been making cheddar cheese for longer than anyone else worldwide. Combining the finest West Country milk with traditional manufacturing methods to produce award-winning cheese.
Daniel Barber began making cheese in 1833 on his Somerset farm and it’s where they remain today. The cows graze the lush pastures of Somerset and Dorset to produce rich, creamy milk that is transformed into PDO-accredited cheddar. Working with many neighbouring farmers who supply additional milk to meet their requirements they are proud to support their local farming community.
They are the sole guardians of the country’s last remaining traditional cheese starter cultures — the ‘friendly’ bacteria that start the cheesemaking process and contribute to the final texture, aroma and taste. By using these cultures they can be sure that they’re making true West Country cheddar.
Having invested in new technology the making process has evolved since it first began, however they still heavily rely on their cheese experts to ensure the high quality of the cheese.
It is this attention to detail and authenticity that allows the cheese to develop the rich, full flavour of traditional cheddar. That and nearly 200 years of experience!
You’ll find lots of recipes for Barber's on their website. You can shop here and remember the 1833 Vintage Cheddar is on offer until the end of July 2023.