Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.00 through £20.00
Barber’s 1833 Vintage Reserve Cheddar has a story that stretches back nearly 200 years, right in the heart of Somerset. This really is proper Cheddar country, with rolling green hills and a long love affair with cheese. Daniel Barber first started making cheese at Maryland Farm in 1833, just down the road from the village of Cheddar itself. That kicked off what’s now the world’s longest-running family cheesemaking tradition. Six generations later, the Barbers are still there, making cheese on the same farm, sticking to the old ways but always making sure the quality is spot on.
Most people know about Barber’s long family history, but here’s some cheese nerd knowledge… the starter cultures they use for their cheddars actually come from natural bacteria in Somerset milk, passed around between local cheesemakers generations ago. Barber’s is now the only one still using these original cultures, so their cheese really does carry a bit of Somerset’s past in every bite.
Barber’s 1833 Vintage Reserve Cheddar isn’t just a cheese, it’s a real piece of food history. From Somerset’s green fields to the balance of creamy, tangy, and crunchy in every bite, it’s a brilliant example of British cheesemaking at its best. However you enjoy it, with old favourites or something new, it’s sure to be the star of any cheeseboard.
Barber’s cheddars are in a pretty exclusive club; they can call themselves “West Country Farmhouse Cheddar” because of their PDO status. That means they only use local milk and proper traditional methods, so you know you’re getting the real deal. It’s not just about family history, but about being part of the whole Cheddar story.
Of all their cheeses, the 1833 Vintage Reserve is the real star of the show. It’s not just left to age quietly; every batch is tasted by a Barber family member, and only the best gets the special “1833” label. You can really taste the care and attention that goes into it.
Barber’s 1833 Vintage Reserve is one of those cheddars that’s proud of its age but never shouts about it. It’s usually matured for at least two years, which gives it a lovely depth, definitely one to savour slowly.
When you cut into it, you’ll see a deep ivory colour and a firm but slightly crumbly texture, just what you want from a well-aged Cheddar. The flavour is creamy and savoury, with a bit of tang and even a gentle hint of sweetness, almost like caramel or toffee, but never too much. It’s the sort of cheese you keep going back to for another nibble.
One thing I love about this cheese is the little crunchy crystals you find as you chew; they’re calcium lactate crystals, and they’re a sure sign of a well-aged cheddar. Some people think they’re a fault, but actually, they’re a badge of honour. They give a lovely contrast to the smooth, rich texture and show just how much flavour has developed.
Jen’s note: Cheese aficionados often belittle block cheddars but if you’re looking for a really good value cheese that is hugely versatile then look no further than Barber’s 1833.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
