‘When it comes to our 1833 Vintage Reserve Cheddar, our very best cheese, you can trust me when I say it only leaves us when it’s ready!’ says Charlie Barber.
‘It’s all about choosing the perfect cheese to mature for the maximum amount of time. We check all of our cheeses at 3 months of age. Our expert grader will then decide which select few have just the right characteristics to mature for a little longer. At 9 months the cheese is assessed again and only the top 5% or so will be chosen to mature for 24 months and beyond, to become Barber’s 1833 Vintage Reserve Cheddar.’
‘Whilst at 3 months our Cheddar is ready to eat and has a smooth mellow & creamy quality, our Vintage Reserve Cheddar takes at least 24 months to reach its optimum maturity. By then it has developed robust strength and body, and a flavour with a powerful intensity that doesn’t rely on sharpness or acidity. This provides unrivalled sophistication, complexity and depth. Most importantly it has a fabulous after-taste that just makes you want to come back for more!’
‘Only well aged cheddar will have a slight crunch to it too. It’s a common misconception that these are salt crystals. In fact they are calcium lactate crystals that are formed from the naturally occurring calcium and lactose in the milk as the cheese ages. They are a good way to judge the maturity of a cheddar. Without age these crystals will not form.’
‘We make the sort of cheddar that we love to eat and it is for that reason that we don’t rely on anyone but a member of the Barber Family to taste and approve every batch of 1833 Vintage Cheddar before it leaves our farm. Whilst keeping up with the times and modern technology are important, taste and generations of expertise are the only things we trust when it comes to selecting our perfect, signature cheddar.’
If we have whet your appetite and you would like to sample some of our award winning 1833 Vintage Reserve Cheddar then please click here to be redirected to our online shop.