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A Cheese with Real Culture

By Cathy Strange, January 12, 2011  |  Meet the Blogger  |  More Posts by Cathy Strange
Made by the longest operating cheddar producers in the world, Barber’s 1833 Traditional Farmhouse Cheddar is like no other cheese on the planet. Period. The Barber family has been farming and making cheddar just outside the village of Cheddar, England since 1833 – that’s before half of the U.S. states had been formed. And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of a traditional starter culture that has been kept alive and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar. The Barber family continues to make traditional farmhouse cheddar blocks with the original pint starter culture and is the only farmhouse block cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese. By following the cheese traditions of their forefathers, the Barber's cheese retains the traditional and original cheddar flavor that was enjoyed by cheese lovers 178 years ago! The family has created a unique laboratory to preserve and protect the cultures and continue to make them available to some of the best known traditional rinded cheesemakers – essentially ensuring that the heritage of traditional cheddar will continue for years to come, similar to heirloom vegetables or heritage animal breeds. Now available in all of our stores, Barber’s 1833 Traditional Farmhouse Cheddar was made from one of the unique culture blends specifically selected by Whole Foods Market’s team of cheese mongers. Aged for a minimum of 20 months in wooden boxes to ensure the cheddar keeps a firm, closed structure, this is a high-intensity cheddar that retains a smooth creamy flavor with nutty and fruit flavors. The company has been given Protected Designation of Origin (PDO) status that protects and identifies the cheese as being made in its ancestral home using the same traditional recipes and methods used since cheddar was first developed. The Barber’s dairy sits on 2,500 acres where 2,000 cows roam the fields eating grass in the beautiful Somerset countryside. Barber’s 1833 Traditional Farmhouse Cheddar is free of added growth hormones and antibiotics. Many traditional cheese-making methods are retained by the Barbers such as turning cheddar curds by hand in open vats. Every batch of cheese is graded before it leaves the dairy to ensure only the best cheese is sent as Barber’s 1833. This cheddar is delicious for cheese toast, grilled cheese sandwiches and a superstar on any cheese board. The Barbers have not only preserved these cheesemaking traditions but a part of history from the early 1800s. No one else has done that and we’re thrilled to bring this amazing cheese to you. Now that’s a cheese with real culture!
Category: Cheese

 

5 Comments

Comments

Stacey says ...
Talk about some good history. That sounds like some fine cheese! Is it lacto-vegetarian safe?
01/12/2011 3:49:04 PM CST
Dan says ...
Good cheese, but it didn't strike me as being on the same level as the ones from Neal's Yard; i.e., Keen's, Lancashire, Montgomery cheddars, which Whole Foods carries.
01/12/2011 8:35:33 PM CST
Anita Elder says ...
I really miss cheese after learning that I'm alle3rgic to it. I can eat some goat cheese, but it has to be organic and high quality or I get sick. I really dislike the fake cheese made from soy products and I have to be careful to read labels.
01/19/2011 7:32:33 PM CST
Ashley says ...
This is the best cheese I've ever had!
01/26/2011 4:50:45 AM CST
Steve says ...
I bought some of this Barber's 1833 for a white cheddar mac n cheese sauce. Will post back the result.
10/26/2011 3:08:52 PM CDT