Nduja, Pear and Cheese Toasties with Barber’s 1833 Vintage Reserve Cheddar

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cheese toastie with spicy nduja, pear, honey and Barbers 1833 vintage cheddar
The Winning Toastie – Nduja, Pear, Honey and Barber’s 1833 Cheddar Cheese Toastie

One of the pleasures of running this blog is the opportunity to find and learn about great products. Barber’s 1833 Vintage Reserve Cheddar Cheese is one that I was introduced to recently. I was invited to the Royal Bath and West Show to join other bloggers in a little Cheese Toastie competition. My recipe, which won, was an Nduja, Pear, Honey and Barbers 1833 Cheddar Cheese Toastie (picture above and recipe below).

Our host, Giles Barber and his team introduced us to their flagship cheese and showed us around the British Cheese Awards. They invite Sheppy’s Cider along for a Cheese and Cider tasting too. (see below)

About Barber’s and their Barber’s 1833 Vintage Reserve Cheddar Cheese

Barber’s 1833 is probably one the oldest artisanal Cheddar Cheese maker in the UK. The current team at Barber’s is the sixth generation of Cheesemakers. They have been making their cheddar since 1833 at the Maryland Farm in Ditcheat, Somerset. They have over 2000 acres of dairy farmland for their 2500 herd of Holstein Fresian dairy cows.

They still use old “cheddaring” technique with a traditional starter culture which gives West Country Cheddar it’s distinctive flavour.  Today, they are the custodian of this starter culture and supply surrounding cheddar cheese producers. This cheese has the European Community registered ‘Protected Designation of Origin’ (PDO) for “West Country Farmhouse Cheddar’. The PDO ensures you that the cheddar is made only from local milk produced within the four counties of Somerset, Dorset, Devon and Cornwall.

Although much of the production today is automated, the cheese maker’s expertise is required to judge the progress of each vat of milk to see how it reacts to the culture. As with other cheese producers around the world, the quality of the milk changes depending on the season and the feed. Each vat of milk in production has to be adjusted to create a consistent quality product.

The 1833 Vintage Reserve Cheddar Cheese is aged for 24 months resulting in a cheese that is intense and creamy that has a slightly crunchy texture from the crystals that form during ageing. It is great eaten on its own or grated and sliced for cooking or for making fabulous cheese toasties.

In addition to the main product, they also make some other cheeses with an Alpine Culture, Helveticus, which makes a sweeter hard cheese. Barber’s 1833 is available from all leading supermarkets and delis.

Barbers 1833 cheese toastie (21)

Barbers 1833 cheese toastie competition judging
The Cheese Toastie judging table
Barbers 1833 cheese-Kids milking "the cow " at the Barber's Stand
Kids milking “the cow ” at the Barber’s Stand

Barbers 1833 cheese Milking the cow

cheese toastie

Barbers 1833 cheese toastie with Dorset nduja

Megan's ham and cheese toastie
Thsi was Megan’s ham and cheese Ruben toastie with a pickle – delicious!

Spicy Nduja, Pear, Honey and Cheddar Cheese toasties with Berbers Cheese

A delightfully comforting cheese toastie with a zingy kick from the spicy nduja sausage, contrasting with the slices of pear and apple. A generous cheese filling which oozes when grilled makes the perfect toastie.
Prep Time10 minutes
Cook Time10 minutes
Total Time16 minutes


  • 190 g Barber's 1833 Vintage Reserve Cheddar Cheese grated
  • 100 g Nduja spreadable Italian sausage
  • 1 ripe pear peeled and sliced
  • Some honey
  • Sourdough bread
  • Butter


  • Lightly toast the bread to prevent a soggy toastie
  • Butter both sides of the bread
  • Spread the Nduja evenly over each slice of bread, be as generous as you like. This can be spicy so adjust to your own taste.
  • Lay slices of the pear and apple across the nduja
  • Drizzle over some honey
  • Top with a generous amount of grated cheese, enough to ensure that the cheese oozes out when cooked.
  • Top with another slice of buttered bread
  • You can use a toastie maker which will cook both sides evenly or you can do this is a frying pan.
  • When cooking in a frying pan, cook on medium heat and cook until both the nduja and the cheese melts. Use a spatula to press down on the bread as it cooks.
  • You will need to turn this over a couple of times to ensure that both slices of bread gets toasted.
  • Serve while the cheese is still oozing with a cool glass of cider.


You can buy nduja from Waitrose or any specialist deli. For this recipe, we used a locally made nduja from Capreolus of Dorset.
I like to use grated cheese instead of slices as you get a better melt.

Barber’s Cheese and Sheppy’s Cider pairing

Louisa from Sheppy’s Cider led us through a tasting of 4 of their ciders paired with Barber’s 1833 cheese. We tasted the Single Variety, Oakwood, Vintage Reserve and the new Blackberry and Elderflower. The Single Variety, I thought, really enhanced the creaminess of the cheese but it was the Elderflower Cider that caught everyone’s attention. It has only just been introduced to the market and I expect it will be a real hit over the summer.

Sheepy’s is another centuries old family run company in Somerset who have been in the cider making business in the area for generations. They have their own cider orchards which produce many varieties of apples to make the cider. Their product range has changed as tastes have evolved. It is this innovation that has brought the introduction of the newest product, the elderflower cider.


EatCookExplore was a guest of Barber’s 1833 at the Royal Bath and West Show

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