Our story started six generations ago, in 1833, when Daniel Barber began making cheddar on Maryland Farm. Now, as the world’s oldest surviving cheddar-makers, we’re still here, making award-winning traditional cheddar.
Barber’s 1833 is made using traditional starter cultures and the finest West Country milk. Aged for at least 24 months, only when one of the Barber family judges it to be outstanding does it leave the farm as 1833. A cheese with unrivalled complexity and depth, savour it as part of a cheeseboard with apples, pickled walnuts and a tankard of Somerset cider.
With a creamy texture and smooth finish, 1833 contains naturally- occurring crystals that give it a distinctive crunch. Refined sweet notes balance out its tangy sharpness.
Minimum 45 days