Season’s Cheesings

17/12/2009

Christmas wouldn’t be Christmas without vintage cheddar on the cheeseboard. So, like every year at this time, Maryland Farm is a hive of activity.

Chris is in the Parlour making sure that our cows are producing enough creamy milk to turn into cheese, Tony, Giles and Charlie are tasting and grading the finished product, so that only the best gets to the shops, Simon is rushing around making sure that our stockists don’t run out.

Last week, we took a stand at the Taste of Christmas show in London – we played cheese skittles and sampled our award-winning 1833 Barber’s Vintage Reserve Cheddar to visitors. And the feedback was fantastic: so many people commented on the cheese’s character and depth of flavour (a result of the combination of great milk and the use of traditional starter cultures) and ‘wow’ was a word that cropped up time and time again. If that’s anything to go by, 1833 should be appearing on many more cheeseboards this year.

We also launched our Barber’s Potted Cheddar in Fortnum’s on Monday. Made to a traditional recipe, with Somerset Cider Brandy and Cayenne pepper, we think its spot on – the perfect balance of fiery pepper and the creaminess of our cheese is ideal for those who are after something a bit unusual. There are only 150 pots available. The word from Fortnum’s is that they are going fast so get yours before they disappear.

Over the next few months, we’ll be keeping you updated on the goings on at Maryland Farm: we’ll give you an insight into what happens at each stage of the cheese making process, introduce you to some of the people who make our delicious cheese and make some recipe suggestions.

In the meantime, it’s back to the cheese. 7 days to go.

The Barber’s team

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24/3/2010