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

Ingredients:

• 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

Method:

• 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 www.collierscheese.com