Barber's Cheesemakers Information

Barber’s Cheesemakers has been making award-winning cheddar cheese since 1833, longer than anyone else in the world. In 1712, the Barbers started farming lands in Somerset, and in 1833 Daniel Barber started making cheddar cheese. Over seven generations, the Barber family has built up the business, to include Ford Farm Cheesemakers, too. Barber’s supply cheese throughout Britain as well as internationally, winning many awards along the way. This year Barber’s scooped a total of 2 Trophies, 11 Golds, 10 Silvers and 11 Bronzes at the International Cheese Awards, World Cheese Awards, Global Cheese Awards and South West Cheese Awards. Barber’s source their milk from either their own cows, or from local dairy farms within a 35 mile radius. The Barber’s cows are all grass-fed and stay out in pasture for an average of 224 days each year, and in the winter months eat the home-grown silage. The grass-fed diet makes all the difference to the flavours and quality of the cheese. The starter cultures that are used also help to make the cheeses exceptional, and give them their unique taste. Barber’s are proud to be the sole guardians of the country’s last remaining authentic cheese starter cultures. Nearly 200 years’ old, the cultures have been refined over the generations and are now protected in their specialist laboratory. Central to the Barber’s principles is sustainability across the farming and across the cheesemaking. Barber’s cultivate the wildlife in the fields and orchards, and regulate the soil and drainage to reduce flooding. Within the cheese factory, Barber’s are committed to ensuring they reduce environmental impact through following Zero Waste policies. Every part of the milk is used in the cheesemaking processes, and the water is cleaned and buffered using Barber’s own natural membrane filtration system. “We at Barber’s believe that by taking care of our land, animals and surroundings, we will be rewarded with the very best cheddar now and in the future.”