The Collier’s Story
I was born in South Wales. I always remember my grandmother would make lunches for my grandfather and his son to take down the mines the following day. My grandmother would then pack those in what was called a tommy box to protect them from the rodents which were inevitably down the mines.
Those fillings had to offer something to the guys who worked underground. That something was a good strong taste. When you eat something it’s got to have some flavour otherwise you get no benefit at all.
We only manufacture Collier’s in one Creamery in Wales and that has a particular milk field which surrounds it. This might sound silly to you but even with the cows relaxed makes for better-quality milk.
From the day the cheese is made to the day the cheese is consumed it’s developing flavour. Collier’s has a particular taste and we were the first people to introduce this balance between savoury and slight sweetness that slow release and very long and deep character.
What we’re looking at for Collier’s is something that’s going to develop, that’s going to turn into something just that bit special.
Chris Swire
Collier’s Founder