Cheese with culture

The secret behind Barber’s 1833’s unique character lies in the use of a collection of traditional starter cultures for which the family are the sole guardians. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavour and quality of the finished cheese. Barber's cultures are derived from bacteria naturally occuring in the milk of the region and have been isolated for their ability to produce great flavours and traditional cheddar character. Each culture blend offers a slightly unique flavour: some are better for giving a savoury end note to the cheese, while others create a sweeter finish . The name of the culture blend used to make each cheese can be found on the packaging and we hope this helps you understand more about why our cheddar is so special. If you're looking for something with robust, savoury and almost marmite-y flavour, try MT26; for something with a hint of Sauvignon "gooseberry", try MT34.

Whilst today many cheese-makers rely on freeze-dried cultures to start their cheeses, we prefer working with the traditional starter cultures and continue to make them available to some of the best known traditional rinded cheesemakers. We are determined to preserve this collection of  natural mixed starter cultures and to this end, have created a unique laboratory, dedicated to their preservation at Maryland Farm. It is these cultures that give 1833 its unique complexity of flavour and we are determined to protect them - and the heritage of West Country Cheddar - for generations to come.