Experience the taste, taste the experience

176 years in the making

2/12/2009

Take some deliciously creamy milk from happy cows, a collection of traditional starter cultures and a 176 year old passion for cheese-making. Mature for 24 months, tasting regularly with an expert palate. Once the cheddar has reached perfection, seal with the Barber’s 1833 Vintage Reserve stamp.

Made by the Barber family on Maryland Farm in Ditcheat, Somerset for six generations, Barber’s 1833 Vintage Reserve Cheddar has a smooth texture, with both sweet and savoury notes; it is an ideal addition to the cheeseboard or simply melted on toast with a dash of Worcester sauce.

The Barber family’s passion for quality and flavour is reflected in every step of the cheese-making process. All Barber cows are looked after by Chris Barber and his team of cowmen. They are fed a diet of grass and silage and spend as much time in the fields as possible so that they produce a rich milk that’s perfect for cheese-making.

But the real secret behind Barber’s 1883’s unique character lies in the traditional starter cultures for which the Barber family are the sole guardians. Through the expert blending of these cultures, the Barber cheese-maker creates cheeses with an exceptional flavour.

Traditional ‘cheddaring’ techniques of hand turning the curd give the cheese the perfect body. It is tasted throughout the ageing process by the Barber family and the cheese grading team so that only the very best leaves with the 1833 stamp.

Barber’s 1883 Vintage Reserve Cheddar is available from Waitrose, Fortnum & Mason, Whole Foods and in discerning delicatessens and farm shops nationwide.