Somerset Independents On Somerset Businesses: Barber's of Ditcheat and West Country Farmhouse Cheddar

Somerset Hay and Somerset Flag

UPDATE: After we offered a Right of Reply, Michael Masters of Barber's has replied to say:

"All looks fine to me thank you – I was a bit concerned as I read it initially as there appeared to be many ‘claims by Barber’s statements, which are ultimately substantiated.

 

One other aspect if you wish to amend at all, may be our desire to encourage new dairy farmers to the industry – and so bucking the trend. I have attached my most recent Farmer Newsletter for your interest, page two in particular I hope may be of interest with our focus on the next generation."

Somerset Independents is happy to promote the dairy industry. However, our support is not unconditional. We will challenge the dairy industry to do better to enhance the reputation of our County of world-leading practises in produce, farming and animal welfare.

 

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Somerset is famous all over the world for its dairy products, its cows, its milk and its cheese. 

 

Somerset Independents wants Somerset residents to be proud of what Somerset businesses produce, and for Somerset to maintain its reputation as a world leader in cheddar cheese.

 

Cheddar is an actual town in Somerset, after all!

 

Barber's are located in Ditcheat, near to Shepton Mallet, Castle Cary and Bruton. Ditcheat is not very far from Cheddar itself.

 

A.J. and R.G. Barber Limited and related company A.J. & R.G.BARBER (SALES) LIMITED are located at Maryland Farm in Ditcheat. There are other companies related to Barber's, located elsewhere including at West Horrington, Wells.

 

On Barber's website, on their "About" page, they make what may seem to be a very big claim:

"The Barber family have been making cheddar cheese for longer than anyone else worldwide. So, 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."

There are a huge number of producers of cheddar cheese in the world. To claim that they have been doing it longer than anyone else is a massive statement by Barber's. 

 

Barber's also claim that they are the "oldest surviving cheddar-makers in the world":

"In 1833, our ancestor Daniel Barber began making cheese on his Somerset farm. Nearly two centuries later and we’re still here, now the oldest surviving cheddar-makers in the world. We’ve made a few changes along the way, but we’re still committed to making the finest farmhouse cheddar."

Now websites and marketing can sometimes be stretching the truth. Yet Barber's claims do seem to hold water. 

PDO-accreditation and PGI-accreditation were both European Union (EU) certification systems. EU certifications do not come easily. 

Since the UK left the EU (Brexit), the UK Government has brought in its own certification system, also called PDO.

"To make the best cheese, we need the best West Country milk. Our dairy cows graze the lush pastures of Somerset and Dorset to produce rich, creamy milk that we transform into PDO-accredited cheddar. We also work with many of our neighbouring farmers who supply us with additional milk and we’re proud to support our local farming community in this way.

We’re also the sole guardians of the country’s last remaining traditional cheese starter cultures — the ‘friendly’ bacteria that start the cheesemaking process and contribute to the final texture, aroma and taste. Only by using these cultures can we be sure that we’re making true West Country cheddar."

Under the certification, there is a:

 
PRODUCT SPECIFICATION “West Country Farmhouse Cheddar”

for the cheese. This is very involved and to be called PDO-certified "West Country Farmhouse Cheddar", a producer has to meet this specification.

In the specification, it states (emphasis added):

"Since its registration in 1955 usage of the MMB Certification Trade Mark –
“Farmhouse Cheddar Cheese” – has been restricted to makers who meet certain key
requirements, namely that:
- The cheese is made on the farm
- Milk, all or part of which, must come from the maker’s own cows
- The cheese is produced using in vat methods (rather than moving belt or cheddarmasters)
- The cheese is made by hand
- The cheese is subject to independent grading at between 2 to 4 months – only cheese which has unique characteristics of Farmhouse Cheddar may use the mark
- Cheese sold as Farmhouse Cheddar bearing the logo must be kept for at least 9 months
The independent inspection of the cheese and the routine checking of the farmhouse cheesemaker’s premises have been a regular feature of the verification process for true farmhouse cheddar."

Also on Barber's website, they confirm the certification:

 

"It’s this milk, produced in Somerset and Dorset, which means we can make PDO-accredited cheddar. The PDO certifies that our cheese was made using local milk, traditional techniques and was aged to perfection for at least nine months."

 

Somerset Independents is proud that Barber's is a Somerset company and that it is producing the pre-eminent certified West Country Farmhouse Cheddar.

We are committed to protecting Somerset's reputation as the best producer of Cheddar in the world and anybody who has tasted Barber's cheese will know just how good Barber's cheese is.

But that's not the end of it with Barber's. They also have produced a statement of Corporate Governance.

And unlike some companies, Barber's seem to practise what they preach.

Leader of Somerset Independents Andrew Pope can attest to this:

 

Andrew Pope

 

"I contacted Barber's about their large milk trucks on the country lanes around the area. As they say in their PDO-certification, the milk has to be local.

Residents had complained to me that sometimes, some of their driving was not as safe as it could be, especially given how narrow the roads are in some parts.

So I contacted Barber's and raised it with them, mentioning that I was a big fan of their cheese and a local resident too.

They got back to me very quickly. And they listened and took action.

This is what all Somerset businesses should be doing - listening to local residents and acting on their concerns. I now have regular dialogue with Barber's.

Their statement of Corporate Governance is there for everyone to see. And they practise it. So not only do they make superb cheddar, they also try to live the values that they proclaim. This can seem rare these days, as companies often fail to do so.

Barber's cheese is superb and so very tasty. It's a pity that I am a little bit allergic to cheese, but I still eat it from time to time as Barber's is the best cheddar cheese that I have ever eaten.

 

Well done to Barber's. They are a company that Somerset can be proud of."