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Collier’s Welsh Cheddar, The Coal Miner’s Cheese

August 17, 2015

Named after the coal miners who packed cheese in their lunch sacks, Collier’s Powerful Welsh Cheddar features a delightfully strong cheddar flavor and smooth creamy texture. Imported from Wales, Collier’s is the product of ancient Celtic cheesemaking traditions. It is made in the Denbighshire region and aged for up to 20 months, during which time the cheese develops its intensity of flavor. 

Named after the coal miners who packed cheese in their lunch sacks, Collier’s Powerful Welsh Cheddar features a delightfully strong cheddar flavor and smooth creamy texture. Imported from Wales, Collier’s is the product of ancient Celtic cheesemaking traditions. It is made in the Denbighshire region and aged for up to 20 months, during which time the cheese develops its intensity of flavor. Try it in our cheddar soup recipe, or as a snack paired with seasonal fruit and crispy crackers.

Collier’s Powerful Welsh Cheddar is brought to you by Pacific Cheese Company, the industry leader and innovator in natural cheese sourcing. To request a sample, or for a complete listing of all imported specialty cheese available at Pacific Cheese, email us at info@pacificcheese.com.

Collier’s Welsh Cheddar & Ale Soup Recipe

Ingredients:
½ cup yellow onion, small diced
¼ cup celery, small diced
¼ cup carrots, shredded
1 garlic clove, minced
4 Tablespoons butter
1/4 cup flour
1 Tablespoon Dijon mustard
2 cups whole milk
1, 12 oz bottle of Ale, such as Bass
2 cups chicken broth
2 cups (1 pound) Collier’s Welsh cheddar, shredded
Salt & Pepper
2 green onions, sliced
Homemade croutons

Preparation:
Melt butter in a large, heavy bottomed sauce pan. Add onions, carrots, and celery and cook on medium heat until slightly soft, about 10 minutes. Add garlic and cook a couple minutes more. Stir in flour, to make a roux. Cook 10 minutes to remove raw flour taste, stirring gently to avoid too much browning. Add mustard. Turn heat down to medium low and slowly whisk in milk, ale, and 1 cup of chicken broth. Bring heat up until soup begins to simmer, not boil. Stir until soup thickens to a heavy cream consistency, about 10 minutes. Slowly stir in the shredded cheddar. Thin with extra chicken broth if too thick. Season to taste with salt and pepper. Serve garnished with croutons and green onions.