Regenerative Farming

We’ve made a few changes since 1833 but our commitment to the environment is stronger than ever. After all, only by taking care of our land, animals and surroundings will we be rewarded with the best cheddar, now and in the future.

0.906kg CO2e/litre

Barber’s milk emissions (Global average >1.2kg)

222 days

spent outside

1.5k miles

of hedgerows

For the land

We have 64,529 acres across our farms.

38.8% are NOT intensely farmed. Father and son, Chris and Alfie Barber, run our farms and have recently been approved to join the RSPB Fair To Nature initiative which helps to protect and restore nature on our farms. Increasing biodiversity benefits our farms with increased pollinator numbers, a reduced need for chemicals and improved quality of soil. Soya will be replaced with other UK grown alternatives such as rapeseed.

We have 64,529 acres across our farms,

FOR BIODIVERSITY

We have 1,557 miles of hedgerows across our farms

We need healthy soils to feed our grass fed cows. By having healthy hedgerows it protects the soil from impacts of drought, flooding and holds more carbon!

Did you know?

The UK has lost 50% of hedgerows since World War 2. Healthy hedgerows are habitats for over 2,000 species and 80% of our woodland birds. Not only do they home these species but they also feed them with their wild plants, attracting even more wildlife.

For water usage

We have 223 miles of rivers combined

We reuse our water from the cheese making process which has improved our local water supply as we aren’t over abstracting and we improve it’s water quality by releasing our filtered water. All animals are dependent on an abundant and reliable supply of clean water they are home to some of the most diverse and rare wildlife from kingfishers to otters.

REUSE and RECYCLE

Our cheese is matured in wooden boxes of which we have over a million of. These are kept in our cheese stores and will keep being reused until they become damaged and unfit.
Water used in our cheddar production gets filtered multiple times sterilising it, ready to be reused throughout to clean the factory.
There is no waste when making our cheese every byproduct is produced into something else e.g. salted whey into salted butter.

Proudly producing the taste of our Somerset region

We offer a range of rich, full-flavoured Cheddar varieties all meticulously crafted from farm to table, matured for up to 24 months and made with the highest quality milk.

100% of our milk is from a dedicated supply base we know and trust

Our milk is sourced from a 30 mile radius of our two sites, within the farmhouse cheddar PDO region.

Every herd are free-range and grass-fed

Herds are subject to Carbon Foot printing, our greenhouse gases are 20% better than national averages

Find us at these 2025 shows…

22nd & Sun 23rd March, Food & Drink Festival. At the Bath & West Showground, BA4 6QN.
Mon 26th May, Sherborne Fair. At Sherborne Castle, DT9 5NR.
Fri 29th – Sun 31st May, the Royal Bath & West. At the Bath & West Showground, BA4 6QN.
Wed 13th & Thu 14th August, Gillingham & Shaftesbury. At Turnpike Showground, SP7 9PL.
Sun 17th August, Mid Somerset Show. At the Mid Somerset Showground, BA4 4GF.
Thu 21st August, The Melplash Show. At the Melplash Showground, DT6 4EG.
Sat 6th & Sun 7th September, The Dorchester Show. At Dorchester, DT2 7SD.
Sat 13th September, Frome Agricultural & Cheese Show. At West Woodlands showground, BA11 5ES.
Wed 1st October, The Dairy Show. At the Royal Bath and West Showground, BA4 6QN.

Cheese has always been social @barberscheese