Established in 1833, Barber’s are now the longest surviving cheddar makers in the world. So, when it comes to combining the finest West Country milk with traditional manufacturing methods to produce award-winning cheese, they’ve learnt a thing or two.
In 1833, Daniel Barber began making cheese on his Somerset farm. Nearly two centuries later and Barber’s are still there, making a few changes along the way, but still committed to making the finest farmhouse cheddar.
Their dairy cows graze the lush pastures of Somerset and Dorset to produce rich, creamy milk that is transformed into PDO-accredited cheddar.
Barber’s 1833 is made using traditional starter cultures and the finest West Country milk. Aged for at least 24 months it is a cheese with unrivalled complexity and depth. It has a