A J & R G Barber

General information

In 1833, our ancestor Daniel Barber began making cheese on his Somerset farm. Nearly two centuries later and we’re still here, now the oldest surviving cheddar-makers in the world. We’ve made a few changes along the way, but we’re still committed to making the finest farmhouse cheddar.
To make the best cheese, we need the best West Country milk. Our dairy cows graze the lush pastures of Somerset and Dorset to produce rich, creamy milk that we transform into PDO-accredited cheddar. We also work with many of our neighbouring farmers who supply us with additional milk and we’re proud to support our local farming community in this way.
We’re also the sole guardians of the country’s last remaining traditional cheese starter cultures — the ‘friendly’ bacteria that start the cheese-making process and contribute to the final texture, aroma and taste. Only by using these cultures can we be sure that we’re making true West Country cheddar.