Westminster Farmer’s Reserve – Marcella The Cheesemonger International Guilde des Fromagers
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Westminster Farmer’s Reserve

farmers reserve labelThe Lady likes to check out the competition (think “spy”) and when she comes across new cheeses, she buys small bites for moi to taste and review.

Recently she was in a Haggen and picked up a wedge of Westminster Farmer’s Reserve Cheddar. This is an English Cheddar from the Somerdale Family of English Cheeses.

This is an aged, robust cheddar with lots of flavor and a nice lingering after taste. It’s crumbly but immediately turns creamy on your palate… The Lady served it naked for The Man and Moi. The cheddar is aged a minimum of two years before releasing for sale and enjoyment.

Afterwards, she used the rest of the wedge to make an open-faced grilled sammy. Here’s what she did:


6 ounce wedge of Westminster Farmer’s Reserve, shredded

2 Chicken Brats – these were handmade at Fred Meyer, Hollywood West store, sauteed whole and split lengthwise

2 Slices of Rustic Italian Bread

Preparations:farmers reserve with sausage melt

Shred cheese.

Saute brats whole and when reach 160 degrees, split lengthwise and saute inside to brown and crisp-up.

Take your bread and place in broiling pan.

Top bread with 1 brat and then pile high with Shredded Farmer’s reserve.

Place under broiler until cheese melts and is bubbly and a bit brown.


Clean-up after yourself.

I give Westminster Farmer’s Reserve 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese plate and part of your favorite grilled cheese.

Wine Pairing: A robust red such as an old vine zinfandel.

Beer Pairing: An IPA

Source: Pasteurized Cow Milk.

Vegetarian Suitable

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