Cheese, Chicken and Broccoli Chowder Ft Barber’s 1833 Vintage Reserve Cheddar

Barber's 1833 Vintage Reserve Cheddar
© Image Barber’s 1833

 
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When I was given the opportunity to develop a recipe for Barber’s 1833, a British cheese brand steeped in tradition, I couldn’t let the chance pass me by. Cheese is one of those items that always makes it onto my shopping list, so I’m really excited to talk about this brand and reveal my recipe.

With technology always changing, the old traditional methods of cheesemaking are sadly disappearing. Barber’s 1833 made it their mission to remain true to their historical methods, and so in the 1990’s built a laboratory to preserve their starter cultures. The friendly bacteria that’s added to the milk from these starter cultures are what create the flavour for the finished product, thus producing a cheese of high quality and unique flavour. They are, as proudly stated on their website, the only brand that sticks to this method for block cheddar.

“IT ONLY LEAVES WHEN IT’S READY”

 This isn’t a mass produced factory cheese that’s been rushed out to sale, but rather expertly checked and graded as it develops.  From these rigorous checks, only a few vats every month meet the high standards required and are then matured for 24 months, before being sold to the customer. Barber’s assure you that “it only leaves when it’s ready” and as they are a family that have been successful in producing cheese since the 1800s, I believe are a brand you can count on.They believe that quality milk is the only way to quality cheese. A whole 2,500 acres of Somerset farmland is set aside for their cows to graze on fresh grass. Their cheese is stamped with POD approval (Protected Designation of Origin), so you’re guaranteed that every piece of cheddar you buy from Barber’s 1833 is made in its original fashion, using the traditional methods and adheres to the strictest standards. It’s worth paying that little bit extra knowing the quality is unsurpassed. Also, vegetarians rejoice! Barber’s 1833 cheese contains vegetable rennet not animal, so you won’t miss out on enjoying their cheese. The Vintage Reserve Cheddar is sharp, creamy, with a sweet note. The flavour is rich and lingers on your tongue. I found the cheese easy to work for my recipe, even though it slightly crumbles.
 
Barber's 1833 Vintage Reserve Cheddar
 
 
Normally I get my recipe inspiration from family or fellow food bloggers, but when I was approached by Barber’s to create a recipe for them my mind went into over-drive. I wanted to create something a little different, that would really showcase the deliciousness of their vintage cheddar. With that in mind I created a Cheese, Chicken and Broccoli Chowder With Cheesy Croutons. A hearty and filling creamy chowder which brings out all the flavour of this celebrated cheddar.

You might pay a little more than you would for standard cheese but when you take into account the sheer quality, the knowledge of where it’s come from and the fact you are supporting a local brand…it more than makes up for it. This cheese tastes delicious and is a brand I thoroughly recommend.You can purchase Barber’s 1833 cheese via their website, Sainsbury’s, Waitrose or any good farm shop.

Cheese, Chicken and Broccoli Chowder With Cheesy Croutons
Serves 4
A filling cheese chowder with chicken and broccoli chowder with cheesy croutonsFor the cheese croutons
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Ingredients
  1. 70g bread, cut into cubes
  2. 4 tbs olive oil
  3. large pinch of salt
  4. For the chowder
  5. 500ml chicken stock
  6. 450g potatoes, diced
  7. 1 small leek, diced
  8. 1 medium onion, diced
  9. 340g sweetcorn
  10. 1/2 head of broccoli, chopped
  11. 4 tbsp butter
  12. 40g plain flour
  13. large pinch of salt and pepper
  14. 400ml whole milk
  15. 1 tbsp soy sauce
  16. 150g Barber's 1833 vintage reserve cheddar, grated
  17. strips of cooked chicken (from two chicken breasts)
For the cheese croutons
  1. Preheat your oven to 180c
  2. Put the bread cubes in a mixing bowl along with the olive oil, grated cheese and salt.
  3. Using your hands toss to evenly coat and spread out on a baking tray.
  4. Bake for 8 - 10 minutes (or until they are crisp and browned), shaking occasionally. Set aside.
For the chowder
  1. In a large saucepan combine the chicken stock, diced potatoes, leek and onion. Bring to the boil and reduce the heat, cover and simmer. When the potatoes are tender, add the sweetcorn and broccoli. Simmer for a further 5 minutes.
  2. In another saucepan, melt the butter and then slowly add in the flour, salt and pepper. Stir with a whisk until smooth. Cook for 1 minute. Pour in the milk, stirring all the time until it has thickened. Stir in the soy sauce and grated cheese. Keep stirring until the cheese has melted. Finally, fold in the chicken and store until it's evenly coated in the sauce.
  3. Combine the chicken and cheese sauce with the chicken stock and vegetables. Stir to blend together.
  4. Serve immediately with the cheese croutons sprinkled on top.
From Plate to Pen http://www.fromplatetopen.com/

Comments

  1. Leave a Reply

    The FoodieCoupleBlog
    October 20, 2015

    This looks so appetising!! i love a bit of vintage cheddar!

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