A Time to Celebrate

Kevin C.Set the date on your Calendar August 16th 2017, World Bratwurst Day!!!  This little celebrated day should be a bigger event than what is currently is. These small but hearty sausages are a staple in many homes throughout the world. This day should be a time to get together and honor this small but delicious treat. Continue reading “A Time to Celebrate”

Collier's Welsh Cheddar

Collier's Welsh Cheddar - www.cobornsblog.com

Cheese Please with Kevin

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

Collier's Stuffed Mushrooms Recipe - www.cobornsblog.com

Collier's Welsh Cheddar
Serves: 2
  • 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
  1. Heat oven to 350° F.
  2. In a frying pan heat oil, onion and garlic until soft.
  3. Set a side to cool.
  4. Place mushrooms into a dish and drizzle with a little olive oil.
  5. In a bowl combine the tomatoes, half the Collier’s Cheddar, parsley, lemon zest, salt and pepper and cooked onions and garlic.
  6. Pile the filling into the mushrooms.
  7. 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.
Serve with a green salad.


Coborn’s, Inc. Director of Deli

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Imported Old Croc Sharp White Cheddar Cheese

Imported Old Croc Sharp White Cheddar Cheese - www.cobornsblog.com

Cheese Please with Kevin - www.cobornsblog.com

Australia is a land like no other. Its geographic isolation has meant that much of its flora and fauna is very different from species in other parts of the world. High rainfall, fertile soil and lush, green pastures encourage dairy farming in Australia.

Old Croc cheeses are crafted with pure Australian milk from cows that graze on these rich pastures.  This all-natural cheese is also made from Non-GMO ingredients and has no added hormones.

Old Croc Sharp White Cheddar is aged 9+ months for a full, rich flavor that’s bold, sharp and a little nutty. The texture is crumbly, yet creamy, so it slices and shreds perfectly.  It melts beautifully, making it great for cooking, so try it on grilled paninis, in macaroni & cheese or on baked potatoes.

Keep plenty of Old Croc on hand for snacking.  Enjoy it with sweet pear or apple slices, water crackers, dry sausage and roasted almonds.

Entertaining? No gathering is complete without the Croc. Pair it with a citrusy Sauvignon Blanc, medium Cabernet Sauvignon with warm vanilla tones or a cold, crisp Pale Ale.

 Aussie Stuffed ‘Shrooms

What could be better than mushrooms, cheese and bacon? This is a very easy recipe that is sure to please.

Old Croc Sharp White Cheddar - Aussie Stuffed 'Shrooms - www.cobornsblog.com

Aussie Stuffed ‘Shrooms
Serves: 4
  • 12 Button Mushrooms
  • 6 Slices Bacon
  • 1 T. Butter
  • 1 Small Onion, chopped
  • 7 Oz. Old Croc Sharp or Extra Sharp White Cheddar, shredded
  • To Taste Chopped Chives
  1. Cook bacon over medium high heat until crispy.
  2. Drain, chop and set aside.
  3. Preheat oven to 400ºF.
  4. Remove mushroom stems.
  5. Finely chop stems.
  6. In a large saucepan over medium heat, melt butter and slowly sauté chopped stems and onion until onion is soft.
  7. Remove from heat.
  8. In a medium bowl, combine mushroom stem mixture and bacon.
  9. Stuff mixture into mushroom caps.
  10. Bake in preheated oven approx 15 minutes.
  11. Top with cheese.
  12. Heat until cheese is melted.
  13. Sprinkle with chives.
  14. Serve warm.

Crinkey Baked Macaroni and Cheese

Here is another excellent recipe using Old Croc cheese. With the bite of sharp cheddar and the creamy texture of the sauce, it is sure to become a family favorite.

Old Croc Sharp Cheddar Cheese - Crikey Macaroni and Cheese - www.cobornsblog.com

Crikey Baked Macaroni and Cheese
  • ½ Lb. Elbow Macaroni
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 1½ Tbsp. Flour
  • ¾ Cup Whole Milk
  • 14 Oz. Old Croc Sharp or Extra Sharp Cheddar Cheese, shredded
  • ¼ Cup Fresh Chives, chopped
  • To Taste Cayenne Pepper
  • To Taste Salt & Pepper
  • ⅛ Cup Plain Breadcrumbs
  1. Preheat oven to 375°F.
  2. Butter large baking dish or individual baking bowls.
  3. Boil macaroni about a minute less than the instructions say on the box.
  4. Drain pasta.
  5. Set aside.
  6. In large, deep skillet, melt oil and butter together over medium heat.
  7. Whisk in flour until mixture is smooth.
  8. Cook for about 3 minutes.
  9. Slowly add milk, whisking continuously.
  10. Bring mixture to a slow bubble for about 10 minutes, until thickened.
  11. Stir in about ⅔ of the shredded Old Croc, adding only a handful at a time so that it stays smooth and creamy.
  12. Season with chives and a few dashes of cayenne, salt and pepper.
  13. Remove skillet from heat.
  14. Add cooked pasta.
  15. Stir until pasta is completely coated in the sauce.
  16. Pour macaroni and cheese into buttered baking dish and cover evenly with remaining cheese and breadcrumbs.
  17. Bake for 30 minutes or until bubbly and golden brown.

Old Croc is an ‘Aussome’ good time!

Coborn’s Inc. Director of Deli

Cheese Please with Kevin - www.cobornsblog.com

Weekly Ad Recipe – Cheddar Stuffed Mushrooms

Weekly Ad Recipe - Cheddar Stuffed Mushrooms www.cobornsblog.com

What a perfect appetizer for your next dinner party or cocktail party during the upcoming holidays. I love making these because they are so easy and you can stuff the mushrooms a day ahead of time. Just cover and refrigerate until ready to bake. You can also use other cheeses besides cheddar, like Swiss, Blue Cheese Crumbles or Feta. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Cheddar Stuffed Mushrooms
Serves: 36
  • Two 8 Oz. Pkgs. Fresh Whole White Mushrooms, cleaned
  • ¾ Cup 10-Minute Original or Herb Flavored Stuffing Mix, prepared
  • ½ Cup Cheddar Cheese, shredded
  • ¼ Cup Butter, melted
  • 2 T. Onion, finely chopped
  1. Heat oven to 350 degrees.
  2. Remove stems from mushrooms; reserve caps.
  3. Finely chop half of the stems; discard remaining stems.
  4. In small bowl, combine chopped mushroom stems, prepared stuffing mix, cheese, butter and onion; mix well.
  5. Spoon about 1 teaspoon mushroom mixture into each mushroom cap.
  6. Place on ungreased cookie sheet.
  7. Bake at 350 degrees for 10 to 12 minutes or until thoroughly heated.
  8. Serve warm.
Suggested Wine Pairing Sebastiani Pinot Noir


Livin' on the Wedge – Northwoods Cheddar Cheese

Coborn's Blog: Premium Grade Handmade Northwoods Artisan Cheddar

Coborn's Blog: Cheese Specialist, James
Livin’ on the Wedge
Cheese Specialist
James Kwolik

We are proud to announce that we have been expanding our gourmet cheese product line at all of our Coborn’s stores company wide. We have been searching the ends of the earth to find new high quality cheeses, and Northwoods cheddar is one of them.

Northwoods cheddar is a handmade premium grade artisan cheese, which is made at the Burnett dairy in Grantsburg Wisconsin. This wonderful cheddar is made by an on site certified Master Cheese Maker in small batches and aged to perfection in order to develop the rich robust flavors which we are sure you will grow to love and enjoy. Upon tasting it you will notice that it has some nice crystallization (calcium lactate crystals), which develops naturally through the aging process. These crystals form as the naturally occurring milk sugar (lactose) is oxidized to lactic acid (a carboxylic acid- similar to that found in vinegar), which chemically combines with the calcium in the cheese to form calcium lactate, which crystallizes out as the cheese ages. This crystallization adds so many new levels of complexity both to the flavor and texture of the cheese. It has become a true sign of quality that is enjoyed by cheese enthusiasts everywhere.

Northwoods cheddar is great for cooking with. During the cold winter months you can put it on top of a bowl of chili or pair it up with soup and crackers. It makes an excellent cheese choice for putting on cheeseburgers and can even be used in your favorite gourmet macaroni and cheese recipe.

– James
Coborn’s Cheese Specialist
Coborn’s Sauk Rapids, MN

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Livin' on the Wedge with James