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
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.