Collier’s Cheddar does what it says on the tin- Powerful and Welsh. Aged up to 20 months, it contains lush crunchy crystals of amino acids that add a unique crunch and savour. Eat as is, or knock up this ultimate rarebit from Kurt Fleming


  • 50g plain flour
  • 50g Collier’s Welsh Valleys butter
  • 250g Collier’s Powerful Welsh Cheddar, grated
  • 250ml Welsh ale, such as Tomos Watkin or Brains, warmed
  • 2 tsp Double Dragon Welsh mustard
  • 2 tbsp Worcestershire sauce
  • 4 slices fresh white bread, thickly sliced
  • freshly ground black pepper


  • Preheat the grill to high.
  • In a small saucepan melt the butter and stir in the flour to make a roux.
  • Cook for a couple of minutes, stirring continuously.
  • Gradually add the warmed beer until you have a smooth but thick sauce.
  • Add the grated Collier’s and stir until melted.
  • Add the mustard and Worcestershire sauce to the mixture and season with black pepper.
  • Lightly toast then butter the bread, then divide the cheesy mixture between the slices.
  • Cook under the grill until brown and bubbling.

For more information on Collier’s Powerful Welsh Cheddar, visit