Collier’s Powerful Welsh Cheddar
Vegetarian-Suitable – Made using a microbial rennet
In Wales, the coal miners were called “Colliers”; a sturdy group of men who worked the mines in semi-darkness and hard conditions. Collier’s Powerful Welsh Cheddar is named after these brave men who daily risked their lives and considered cheese a staple of their diet; particularly their midday meal which was eaten inside the mines.
The Lady and I are big fans of cheddar; you might say we have never met a cheddar we didn’t like. In fact, many of them we fall in love with and take them home to meet The Man.
One of those cheddars is Collier’s Powerful Welsh Cheddar… some might think that a cheesemaker has big cojones to put “powerful” on the package… but when you can back it up with the goods, then I say, “If you got it; it’s time to flaunt it”.
This is one of those great, sharp cheddars; so “powerful” it’ll “take the back of your head off”, to quote, Gavin, a poker buddy of The Lady and a life-long friend of The Man. Gavin only used this term to describe food he loved and the stronger and bolder the cheese, the more he loved it.
Collier’s is made with pasteurized cow milk from local farms; using the same recipe and aged in Denbighshire for up to sixteen months. This cheese is crumbly, nutty, slightly sweet and toasty. It melts in your mouth and lingers for a long, satisfying finish. It’s robust enough to get you through a long shift in the coal mines… or the cheese mines…
You’re gonna love this cheese…
Serving Suggestions: A cheese board is a perfect place to showcase this cheese. With salami and crackers, you’ve got a meal that satisfies even the most discriminating cheese nerd.
Wine Pairing: You need a powerful cabernet to stand-up to this powerful cheese.
Beer Pairing: IPA
Source: Pasteurized Cow Milk