Collier’s Cheddar is made by master cheese-makers at a single creamery in the beautiful Welsh mountains of Denbighshire, but is named for those who practiced their dangerous trade deep underground. Coal mining features proudly and prominently in Welsh history and the preferred food of the colliers (miners) was cheese: an easy to keep, no waste, key source of nutrition that kept colliers going as they worked the dark, hazardous mines. Powerfully flavored cheese penetrated the pervasive coal dust and allowed the miners to actually savor lunch, often the only break in their long, strenuous days.
Multiple award-winning Collier’s is made to a closely guarded, traditional recipe that passionately captures the integrity and preference of that bygone mining era, as well as Wales’ ancient Celtic cheese-making heritage. Every stage of the Collier’s cheese-making approach is rigorously quality controlled from the pasteurization of the milk, solely collected from local farms, through the careful maturation method of up to 20 months.
Collier’s savory and strong, yet slightly sweet taste releases slowly and smoothly, lingering delightfully on the palate. Visible salt deposits deliver a fine crunch, which contributes to Collier’s exceptional character and texture and is indicative of superior aging techniques and high quality. Collier’s Welsh Cheddar reflects both the past and present appreciation for an extraordinary taste sensation.
Collier’s Cheddar is great with cold meats, adds deep flavor to salads and sandwiches and is excellent anytime a dramatic cheddar taste is desired. Collier’s powerful, tangy and slightly salty flavors work particularly well with a rich, fruity California Cabernet Sauvignon.
One of my favorite imported cheddars, Collier’s is sure to be the highlight for your summer time gathering! Discover what the Welsh colliers (miners) have known for years!
Collier’s Cheese Stuffed Mushrooms
- 1 T. Olive Oil
- ½ Red Onion, finely chopped
- 1 clove Garlic, minced
- 2 Medium Portobello Mushrooms, stalks removed
- 5 Small Cherry Tomatoes, roughly chopped
- ½ Cup Collier’s Welsh Cheddar, grated
- 1 T. Parsley, roughly chopped
- Zest from Half of a Lemon
- To Taste Salt and Pepper
- ¼ Cup Bread Crumbs, chunky
- Heat oven to 350° F.
- In a frying pan heat oil, onion and garlic until soft.
- Set a side to cool.
- Place mushrooms into a dish and drizzle with a little olive oil.
- In a bowl combine the tomatoes, half the Collier’s Cheddar, parsley, lemon zest, salt and pepper and cooked onions and garlic.
- Pile the filling into the mushrooms.
- Mix the remaining cheese and breadcrumbs together and sprinkle over the top. Drizzle with a little more olive oil. Place in the oven for 20 minutes or until the mushrooms are cooked and the cheese is a golden brown.
Coborn’s, Inc. Director of Deli
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