Experience the taste, taste the experience

The secret is in the cheese

10/12/2009

The secret is in the cheese

Sweet and savoury notes, the result of the use of traditional starter cultures at the beginning of the cheese-making process, give Barber’s 1833 an unparalleled depth of flavour. Its creamy texture lends itself well to slicing and grating, making it a must-have ingredient.

We particularly like this recipe for cheese sablés and we think you will too. Serve them as canapés with drinks or as an accompaniment to your cheeseboard, with a chunk of 1833.

Barber’s Cheddar cheese sablés (makes about 50)

Ingredients

100g Barber’s 1833 Vintage Reserve cheddar, grated
100g butter, softened
100g plain four
1 medium egg yolk
Caraway seeds to garnish

Method

  1. Place the cheese, butter and flour in a food processor and process until the dough is formed (alternatively, beat the ingredients together in a bowl).
  2. Shape the dough into a roll approximately 4cm in diameter. Wrap firmly in clingfilm and chill for an hour until firm.
  3. Preheat the oven to 190C / Gas 5. Line several baking sheets with non stick baking parchment. Slice very thin discs from the chilled dough and arrange on the lined baking sheets.
  4. Beat together the egg yolk and one tablespoon of cold water. Brush over the tops of the biscuits. Scatter the caraway seeds on top. Bake in the oven for 6 – 8 minutes until pale golden and slightly puffed up. Cool on wire racks.

Try Barber’s 1833 in your next recipe - we know it will make a difference.

Made by the Barber family in Ditcheat, Somerset for six generations, Barber’s 1833 is matured for 24 months. Its exceptional flavour is the result of the use of traditional starter cultures for which the Barbers are sole guardians.

Barber’s 1833 Vintage Reserve Cheddar is available from the deli counter in Waitrose, Fortnum & Mason and in selected delicatessens and farm shops nationwide.

For more information, images or recipe ideas, call Claire on 07590 262 531 or email Claire@storypr.co.uk

Notes to editors:

About the Barber family

The Barber family have been farming and cheesemaking since the early 1800s. Originally the milk was sold locally and the cheese made for the family and workers at Maryland Farm. Today, AJ & RG Barber is run by cousins Giles and Charlie Barber, the sixth generation of Barbers. Four other family members are also still involved in the business.

About Maryland Farm

The Barber family runs 10 farms in the rich fertile pastures of Somerset with over 2,000 dairy cows. All their milk is used to produce Barber cheese.