Barber's Farmhouse Cheesemakers
The Barber family have been farming and cheesemaking since the early 1800s.
Originally the milk was sold locally and the cheese was made for the family and workers at Maryland Farm.
Today the Barber farms comprise 2500 acres of prime Somerset dairy land and are home to some 2,000 dairy cows. Although time has moved on, The Barber Family still work the farms and produce their own cheese, and the focus is still on producing West Country Farmhouse Cheddar. Whilst much of the tradition has been preserved Barber’s have embraced the use of modern technology, where possible, to improve the cheesemaking process and quality of their finished cheeses.
Situated in the heart of rural Somerset the business today is a modern example of how farming and food manufacturing can be integrated to create products with heritage, tradition and quality within a sustainable agricultural framework.