Ditcheat | Somerset
Barber’s Farmhouse cheesemakers started making cheese at Maryland Farm back in 1833 and is one of the world’s oldest surviving traditional cheddar-makers.
Boon Brown was commissioned by Barber Ltd to design a substantial extension to their existing Cheese Factory combining new systems and technology to enable them to increase production and maintain quality.
The new extension houses the milk drying facility which turns left over liquid after the milk has been processed for cheese and butter into protein powder to make infant formula and other products.
Boon Brown provided project management services to co-ordinate the building design with the installation of the processing plant.
MARYLAND FARM
Ditcheat | Somerset
Barber’s Farmhouse cheesemakers started making cheese at Maryland Farm back in 1833 and is one of the world’s oldest surviving traditional cheddar-makers.
Boon Brown was commissioned by Barber Ltd to design a substantial extension to their existing Cheese Factory combining new systems and technology to enable them to increase production and maintain quality.
The new extension houses the milk drying facility which turns left over liquid after the milk has been processed for cheese and butter into protein powder to make infant formula and other products.
Boon Brown provided project management services to co-ordinate the building design with the installation of the processing plant.
