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Barber’s Farmhouse Cheesemakers
Learn more about the generations of Cheddar excellence
Our dairy lies in the heart of rural Somerset
Today, more than 2,500 of our cows graze pastures that have produced cheddar for centuries. To make our cheese, we use milk from both our own herds, and those of other local farmers.
Our people
We’ve been making
Cheddar for generations
When it comes to combining the finest West Country milk with traditional manufacturing methods to produce award-winning cheese, we’d like to think that we’ve learnt a thing or two.
Our HIstory
Crafting cheddar before Queen Victoria took the throne
Back in 1833, Daniel Barber started making cheese at Maryland Farm, just a few miles from the village of Cheddar and deep in the heart of rural Somerset. Back in Daniel’s day, he made cheese mainly for his family and farm workers.
Pictured to the left a mixture of family and friends from the 1920s.
Our HIstory
1933 100 years of Barbers!
When the dairy was in the farmhouse the copper cheese tub held about 760 litres. In 1935 there were 1150 farmers making traditional cheese in Britain.
Pictured to the left Gerald Barber, Dorothy Barber and …… 1938.
Our HIstory
1950s
As our cheese became popular, more milk was needed, Jack and Gerald Barber, began working with neighbouring farmers to meet demand. In 1955, Alfred John (Jack) and Reginald Gerald decided that the business needed to expand and be placed on a more commercial basis. Barbers was registered as a limited company and became AJ & RG Barber Limited. In 1955 traditional cheese makers in Britain declined to 125 farmers. Barber’s also began making Caerphilly cheese after Gerald and his wife Dorothy Barber visited Wales and had a sample, it offered quick return for the farmers cost of milk. Until the coal mines closed in the 1970s Barber’s enjoyed good business.
Pictured to the left Flossie Penny packing a Caerphilly wheel.
Our HIstory
1960s Creation of pre-packs
In 1961 Barbers launched a new venture — Pre-Packed cheese! New machinery was installed to cut cheese into small wedge-shaped slices so that there would be no cutting of cheese on the grocery counter. Barbers were the first farmhouse cheese makers to do this, boosting their retail trade! At this time we were delivering to customers in London, Manchester, South Wales, Hertfordshire and Stockton-on-tees.
Pictured to the left the Queens Mother at the Royal Dairy Show. 1961.
Our HIstory
1970s
37 years on from 1933 the ‘modern’ vats could now hold 19,000 litres and house in our ‘modern’ dairy where 6 staff members were employed. We were producing 1.36 tonnes of cheese a day. In 1975 there were now 52 farmers making traditional cheese in Britain.
Pictured to the left Dairy Produce Packers sales convention at Abbey Farm. 1973.
Our HIstory
1980s The automation of the Dairy
In 1982 we received a special request to cut and pack 20 tonnes of cheddar for the Falkland Islands. The girls in the packing plant packed greeting cards and good luck messages, which were well received. In 1989 Nicky Barber worked with Wincanton engineering to design and build a machine that would greatly assist in the cheddaring process. The system consisted of a draining belt with wires to cut the ‘loaves’ of curds leading to the cheddaring belt where the curds would be stacked by hand.
Pictured to the left part of the machine Nicky had designed.
Our HIstory
1990s PDO and Exports
Our PDO (Protected Design of Origin) was registered in 1994 which is to protect the reputation of certain regional foods. In 1998 we started exporting cheese to Spain.
Pictured to the left is a food fair in Barcelona. 1996.
Our HIstory
2000s
In the late 90s/early 2000s Ant, Charlie, Chris and Giles Barber joined the family business. In 2009 we started exporting cheese to America through Somerdale, leading exporters of British Cheese. Nicky and Paul Barber slowly decreased their responsibilities with Nicky still visiting multiple times a week (in 2025).
Pictured to the left is staff members in 1999. Including Giles Barber, Charlie Barber, Nicky Barber and Paul Barber.
Our HIstory
2010s Ashley Chase Estate
In 2010 we acquired Ashley Chase Estate also known as Ford Farm , who produce Coastal, Cave aged range and flavoured cheeses. In 2011 with the help of Somerdale we were exporting to Australia, China and the Far East. As of 2025 we export to over 20 different countries.
Pictured to the left is Ford Farm.
Our FUTURE
2025 and beyond
We’re producing over 85 tonnes of cheese a day and our milk vats now hold 22,500 litres!
Relationships with supermarkets and other major customers still remain strong. We are now on the 7th generation of Barbers joining the business and look forward to seeing how we grow and celebrating our 200 years of making cheese!
Pictured to the left some of the Barber family members:
Maddie Barber and her dog Daphne, Nicky Barber, Chris Barber, Giles Barber, Alfie Barber, Ollie Barber and Charlie Barber. 2025.
Our Cheesemaking
Cheesemaking is a science and an art
Experience and knowledge, science and art, technology and tradition all come together to make our cheese. It’s this combination of expertise that means our cheddar always leaves the farm in peak condition.
Sustainability
Crafting Cheddar without costing the Earth
We’ve made a few changes since 1833 but our commitment to the environment is stronger than ever. After all, only by taking care of our land, animals and surroundings will we be rewarded with the best cheddar, now and in the future.
Discover our sites
Cheese has always been social @barberscheese
Our products are selected and sold at
Most major retailers, Wholefoods Market, Harrods, Fortnums, Earth Fayre, Independent chain stores, delis and farm shops.
