Barber’s Farmhouse Cheesemakers can draw enough heat from cows’ fresh milk to bring water close to the boil, slashing carbon emissions
In many ways, the world’s oldest cheddar-maker hews to tradition. Since 1833, Barber’s Farmhouse Cheesemakers has operated from the rolling green pastures of south-west England, milking grass-fed cows and fermenting the milk with microbial starters passed down for generations. That heritage has led to award-winning cheese, now popular across continents.
But when it comes to reducing its planet-warming emissions, Barber’s is on the cutting edge. In 2024, the company began to use new ultra-efficient heat pumps from the UK startup Arkaya Energy. The devices quickly cool milk to keep it fresh, and simultaneously heat water used in milking operations, replacing conventional chillers and electric-resistance heaters.
