Barber’s Farmhouse Red Leicester
Barber’s Farmhouse Red Leicester is made with traditional starter cultures, West Country milk and just the tiniest amount of the plant dye annatto, which gives it its distinctive russet red colour. Ageing it for around four months results in a smooth and sweet cheese that’s great in a Cauliflower Cheese.
The Barber family have been making cheddar cheese for longer than anyone else worldwide, since 1833! 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 they’ve learnt a thing or two. To make the best cheese, Barber’s use the best West Country milk. Their dairy cows graze the lush pastures of Somerset and Dorset to produce rich, creamy milk that is transformed into PDO-accredited cheddar.